Chef's Selection Of 8 Pcs Sushi Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to very low heat, cover and cook 18 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, heat 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or non-reactive bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions so grains remain slightly separated and rice cools to near room temperature (about 10–15 minutes). Cover rice with a damp towel to keep moist until assembly.

Portion Fish

Prepare 8 portions of fish/toppings total. Aim for roughly 0.75–1 ounce (about 20–30 g) of fish per nigiri slice. For this selection: slice tuna, salmon, and yellowtail each into two thin, 2–3 inch long slices (for 3 different nigiri types). Use cooked butterflied shrimp for 2 shrimp nigiri. Slice scallop for 1–2 pieces (or substitute extra tuna). If using unagi, warm briefly and brush with unagi sauce.

Safety and Temperature

Keep all raw fish refrigerated until just before assembly. Work quickly and keep fish chilled on a tray over ice if needed. Use sushi-grade fish intended for raw consumption.

Prepare Hands

Fill a small bowl with water and keep nearby. Wet your hands lightly (this prevents rice from sticking). If preferred, spread a thin layer of plastic wrap over your palm for cleaner shaping.

Form Rice Ovals

Take about 2 tablespoons (roughly 20–25 g) of seasoned rice and form into an oblong rice ball: gently compress into a compact oval shape using your fingers and the palm of your hand. Don’t over-compress — the rice should hold together but remain slightly airy.

Apply Wasabi

Lightly smear about 1/8–1/4 tsp of wasabi onto one side of each fish slice (adjust to taste). For shrimp and scallop, you can omit or add a small dab according to preference.

Assemble Nigiri

Place the wasabi-coated side of the fish onto the rice oval. Using the index and middle finger on top and the thumb supporting underneath, gently press fish to rice to adhere, shaping the nigiri into a neat piece. Repeat to assemble a total of 8 pieces according to your chef selection (for example: 2 tuna, 2 salmon, 2 yellowtail, 2 shrimp — or swap scallop/unagi as desired).

Finish and Garnish

For unagi pieces, brush with unagi (eel) sauce. Sprinkle a small pinch of toasted sesame seeds over scallop or salmon if desired. Add a sliver of scallion to scallop or tuna as a finishing touch, and a tiny squeeze of lemon over scallop or white fish if preferred.

Plate and Serve

Arrange 8 nigiri pieces neatly on a platter. Serve immediately with pickled ginger, soy sauce for dipping, and remaining wasabi. Remind diners to dip the fish side lightly into soy sauce (not the rice) to prevent rice falling apart.