Nigiri Sampler (6 Pcs) Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains, until the water runs clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to the lowest simmer, cover, and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon fine salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a shallow bowl or hangiri if available. Gently fold the warm vinegar mixture into the rice using a cutting-and-folding motion to avoid smashing grains. Fan the rice as you fold to cool to slightly warm or room temperature (about 8–10 minutes). Cover with a damp cloth to keep moist.

Portion and slice fish

Using a very sharp knife, cut the fish into six sashimi pieces sized for nigiri: three slices each about 2.5–3 inches long, 1–1.5 inches wide and roughly 1/4 inch thick. Weighing about 2 oz total of each fish yields two pieces of nigiri per fish (salmon, tuna, yellowtail) for a 6-piece sampler. Keep fish chilled on a tray over ice until ready to assemble.

Optional finishing for salmon

If desired, very lightly brush the top of the salmon slices with 1/2 teaspoon toasted sesame oil to enhance aroma. Alternatively, torch briefly for aburi-style (use a kitchen torch carefully for 1–2 seconds) then let cool slightly.

Form rice beds

Wet your hands with a mixture of cold water and a few drops of rice vinegar to prevent sticking. Take about 2 tablespoons (approximately 20–24 g) of seasoned sushi rice and form into an oblong mound roughly 2.5 inches long and 1 inch wide using gentle but firm pressure — do not compact too tightly. Repeat to make six rice beds (two per fish variety).

Add wasabi and fish

Lightly smear a small amount of wasabi (about a rice-grain-sized dab, ~1/8 tsp) on the underside of each fish slice where it will contact the rice. Place the fish slice over each rice bed, with the wasabi side down, pressing gently so the fish adheres to the rice. For the salmon slices brushed with sesame oil, place oil side up.

Finish and garnish

If desired, sprinkle a tiny pinch (a few grains) of fleur de sel on the fish pieces or add a single small snip of chive or a microgreen to each nigiri for color. Arrange the six pieces on a chilled plate: two salmon, two tuna, two yellowtail. Serve immediately with pickled ginger and soy sauce on the side.

Present the nigiri sampler promptly so the rice remains at optimal texture and fish is chilled. Use pickled ginger between bites to cleanse the palate. Dip fish side (not rice side) lightly into soy sauce to avoid soaking the rice. Enjoy.