Nigiri & Sashimi Sampler (9 Pcs) Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs nearly clear (about 6–8 rinses) to remove excess starch. Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil, cover, reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare vinegar seasoning

While rice cooks, combine 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve (warm slightly if needed).

Season the rice

Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold vinegar mixture into rice with a wooden paddle or spatula using cutting and fanning motions to mix without smashing the grains. Fan or blow air across the rice as you fold to cool it quickly to slightly above room temperature. Cover with a damp cloth and keep at room temperature until forming nigiri (do not refrigerate).

Prepare fish for nigiri

Using a very sharp knife, slice the chosen nigiri fish (salmon, tuna, white fish) into 3 pieces about 2.5–3 inches long, 1–1.25 inches wide and roughly 1/8–3/16 inch thick. Aim for slightly thicker at the center and tapered at the ends. Keep slices chilled on a plate covered with plastic wrap until ready to assemble.

Form rice balls

Wet your hands in the bowl of water and shake off excess. Take about 2 tablespoons of prepared sushi rice (approximately 0.25 cup total per nigiri across three pieces; use 0.75 cups total prepared rice) and gently form into an oblong mound about 1.5 inches long and 3/4 inch wide. Don’t compress too hard—the grains should stick together but remain slightly airy.

Assemble nigiri

Smear a very small amount of wasabi (a thin line about 1/8 tsp) on the underside of each fish slice (adjust to taste). Lay each slice of fish over a rice mound, pressing gently to adhere. If desired, wrap a thin strip of nori around the middle to secure (not required). Keep finished nigiri on a chilled plate and cover lightly with plastic wrap until serving.

Serve nigiri

Arrange the 3 nigiri pieces on a serving plate with pickled ginger and a small dish of soy sauce. Provide additional wasabi on the side.

Slice sashimi

Using the sharp, moistened knife, slice the sashimi-grade tuna and salmon into 6 pieces total (suggested: 3 tuna slices and 3 salmon slices). Each slice should be about 2.5–3 inches long, 1–1.25 inches wide and about 1/8–1/4 inch thick, cut at a slight angle (hira-zukuri or usu-zukuri style depending on fish). Wipe the knife clean and re-wet between cuts for clean edges.

Plate sashimi

Arrange the 6 sashimi slices attractively on the plate, alternating fish types if desired. Garnish with microgreens or shiso leaves and, if using, a very light squeeze of lemon (brush, don’t soak) on the white fish only if you like a brightness. Place additional pickled ginger and soy sauce for dipping on the plate.

Double-check portions: the platter should include 3 nigiri pieces (one each of the three nigiri fish) and 6 sashimi slices (total). Serve immediately at room temperature (rice slightly warm/cool, fish chilled). Recommend eating within 30 minutes for optimal texture.