Nigiri & Sashimi Sampler Recipe

Rinse the short-grain rice in a bowl under cold water, swirling and draining until the water runs nearly clear (3–5 rinses). Drain in a fine sieve for 20–30 minutes.

Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then immediately reduce to the lowest heat. Cover and cook for 12 minutes. Remove from heat and rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave briefly until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting-and-fanning motions to cool the rice to body temperature (about 5–8 minutes). Avoid smashing grains. Keep rice covered with a damp cloth until ready to form nigiri.

Prepare the fish: pat each piece of sushi-grade fish dry with paper towel. If not pre-sliced, slice fish into 3 pieces approximately 2.5–3 inches long, 1–1.5 inches wide and 1/8–1/4 inch thick, cutting across the grain at a 45° angle. Keep fish chilled on ice or in refrigerator until assembly.

Wet your hands with water mixed with a little rice vinegar (prevents sticking). Take about 2 tablespoons of sushi rice and shape it into an oblong mound by gently pressing and rolling between your palms; the rice should be firm but not compressed.

Smear a small dab of wasabi (about 1/8–1/4 tsp) onto the underside of each fish slice (adjust to taste). Place the fish, wasabi-side-down, over each rice mound and press gently at both ends to adhere the fish to the rice. Make 3 nigiri pieces.

Optionally brush a touch of soy or ponzu on top, sprinkle a few toasted sesame seeds or a sliver of scallion for finish. Arrange pickled ginger on the plate with soy sauce for dipping.

For sashimi slices, use very sharp, long blade. Pat fish dry. Slice across the grain into pieces about 2.5–3.5 inches long, 1–1.5 inches wide and 1/8–1/4 inch thick (slightly thicker than nigiri slices if desired). Make 6 sashimi pieces total, varying fish types if using multiple.

Pile a small nest of shredded daikon (tsuma) on the serving plate. Fan or neatly arrange sashimi slices on the daikon, alternating fish types if applicable. Garnish with shiso leaves or microgreens and lemon wedges.

If desired, add a small pinch of yuzu kosho atop some slices or provide ponzu in a small dish for dipping. Sprinkle thinly sliced scallion or toasted sesame seeds on select pieces for contrast. Serve immediately while fish is chilled.

Temperature & Safety

Keep all fish refrigerated until moments before serving. Use only sushi-grade fish from a trusted source and follow local guidelines for raw fish consumption.

Portioning: This recipe yields 3 pieces nigiri and 6 pieces sashimi. Adjust fish weight and slice thickness to scale servings. Provide small dishes of soy, wasabi, and pickled ginger for diners.