Nigiri Omakase Recipe
Seven Pieces Chef's Selection of Assorted Japanese Fish & Shellfish
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Ingredients
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Fish and Shellfish
Sushi Rice
Condiments
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine rinsed rice and water (1.2 cups). Cook according to the rice cooker instructions or bring to a boil, then cover and reduce heat to low for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.
Preparing Fish and Shellfish
- 4
Slice the Fish
Using a sharp knife, slice each type of fish and shellfish into thin pieces (about 1/4 inch thick). Aim for uniform sizes to ensure even presentation.
- 5
Prepare the Shrimp
If using raw shrimp, peel and devein them. Blanch in boiling water for 1-2 minutes until opaque, then cool immediately in ice water.
- 6
Prepare the Eel
If using unagi (eel), ensure it is pre-cooked and can be served cold or at room temperature. Slice into thin pieces.
Assembling Nigiri
- 7
Form the Rice Balls
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval-shaped ball.
- 8
Top with Fish
Place a slice of each type of fish or shellfish on top of each rice ball, pressing gently to adhere.
- 9
Serve
Arrange the nigiri on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
