Nigiri Sampler Recipe

Rinse and cook rice

Place the 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains gently, until the water runs mostly clear (about 3–4 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or medium pot. Add 2.25 cups water. If using a pot, bring to a boil over high heat, then reduce to very low, cover, and simmer 12–14 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula, fanning the rice as you fold to cool it quickly and give it a glossy finish. Continue until the rice is slightly sticky but grains remain defined. Cover with a damp towel and keep at room temperature while preparing fish (do not refrigerate).

Chill and slice fish

Keep fish chilled until ready. Using a very sharp, long slicer or sashimi knife, trim away any connective tissue or dark areas. For each type of fish cut 5–6 slices (for a total of 15–18 nigiri pieces) about 2.5–3 oz (20–25 g) per slice: slice the fish at a 30-degree angle into pieces roughly 2.5–3 inches long and 1–1.5 inches wide and about 1/8–1/4 inch thick. Pat slices dry with paper towel to remove excess moisture.

Optional finishing touches

If using optional finishes: lightly toast sesame seeds in a dry skillet until fragrant (about 1 minute). Mince scallion thinly. Keep finishes ready to apply to individual pieces after shaping.

Wet your hands with water mixed with a tiny splash of rice vinegar (this prevents sticking). Take about 20–25 g (roughly 2 tablespoons) of seasoned sushi rice and shape it into an oblong mound by gently pressing and rolling between your palms — firm enough to hold, but not squashed. Repeat to form all rice mounds (15–18).

Smear a small dab of wasabi on one side of each fish slice (use less if sensitive to heat). Place each fish slice over a rice mound, wasabi side down, and press gently at the middle and ends so fish adheres to rice. Wipe your hands or knife between pieces if sticky.

Arrange the salmon, tuna, and yellowtail nigiri on a serving platter in groups. Add a small pile of pickled ginger and a dish of shoyu for dipping alongside. For optional finishes: sprinkle toasted sesame seeds or a tiny pinch of scallion on top of selected pieces, or add a small zest of lemon/yuzu kosho for brightness.

Serve immediately at room temperature. Nigiri is best eaten within 30–60 minutes of assembly. Instruct diners to dip the fish side (not the rice) lightly into soy sauce, and eat with pickled ginger between bites to cleanse the palate.

Storage: keep unassembled rice and fish chilled separately if not serving right away. Do not refreeze sashimi-grade fish once thawed.