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Ingredients
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Nigiri Rice
Fish Toppings
Garnishes
Method
Prepare the Nigiri Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- 3
Season the Rice
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it.
- 4
Cool the Rice
Spread the seasoned rice on a large plate or baking sheet and let it cool to room temperature.
Prepare the Fish Toppings
- 5
Slice the Fish
Using a sharp knife, thinly slice the fresh tuna, yellowtail, and salmon against the grain into pieces about 1/4 inch thick.
Assemble the Nigiri
- 6
Shape the Rice
Wet your hands with water to prevent sticking. Take a small handful of sushi rice (about 1 oz) and mold it into an oval shape.
- 7
Add Fish Topping
Place a slice of your choice of fish on top of the molded rice, gently pressing down to adhere.
- 8
Repeat
Repeat the shaping and topping process for all the fish slices.
Serve
- 9
Plate the Nigiri
Arrange the nigiri on a serving platter. Serve with wasabi, pickled ginger, and soy sauce on the side.
