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Ingredients
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Sushi Rice
Fish Toppings
Garnishes
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker's instructions or bring to a boil and then simmer on low for about 20 minutes.
- 2
Season Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare Fish
- 3
Slice Fish
Using a sharp knife, slice the Ahi tuna, salmon, and hamachi into thin, bite-sized pieces, about 1/4 inch thick. Keep the slices uniform for presentation.
Assemble Nigiri
- 4
Form Rice Balls
Wet your hands with water to prevent sticking. Take a small amount (about 2 tablespoons) of sushi rice and form it into an oval-shaped ball.
- 5
Top with Fish
Place a slice of Ahi, salmon, or hamachi on top of each rice ball. Press gently to secure the fish to the rice.
- 6
Serve
Arrange the nigiri on a plate and serve with wasabi, soy sauce, and pickled ginger on the side.
