8 Nigiri Selection Recipe
Make 8 Nigiri Selection Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fish Selection
Garnishes and Accompaniments
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold running water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium-sized pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice with a wooden spoon or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.
Preparing the Fish
- 4
Slice the Fish
Using a sharp knife, slice each type of fish against the grain into thin slices (about 1/4 inch thick). Keep them separate and covered with a damp cloth to prevent drying.
- 5
Prepare Shrimp
If using raw shrimp, boil them in salted water for 2-3 minutes until pink. If using cooked shrimp, simply slice them in half lengthwise.
- 6
Prepare Eel
If using unagi (grilled eel), cut it into bite-sized pieces.
- 7
Marinate Mackerel
If using mackerel, marinate it in a mixture of soy sauce and mirin for at least 30 minutes before slicing.
Assembling the Nigiri
- 8
Form the Rice
Wet your hands with water to prevent sticking. Take about 2 tablespoons of sushi rice and form it into an oval shape with your hands.
- 9
Top with Fish
Place a slice of your chosen fish on top of the shaped rice, pressing gently to adhere.
- 10
Garnish
Optionally, add a small amount of wasabi between the rice and fish for flavor. Sprinkle with sesame seeds and chopped chives for garnish.
Serving
- 11
Plate the Nigiri
Arrange the nigiri on a platter and serve with pickled ginger and soy sauce on the side.
