Nigiri Recipe
Any assortment of 6 pcs of nigiri (tuna, salmon, yellowtail, octopus, kani) served over rice
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Ingredients
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Nigiri Ingredients
Method
Preparation Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Gently fold the mixture into the warm sushi rice with a wooden spatula. Allow the rice to cool to room temperature.
- 3
Shape the Nigiri
Wet your hands to prevent sticking. Take a small amount of sushi rice (about 1 oz) and mold it into an oval shape with your fingers. Repeat until you have 6 pieces of rice.
- 4
Top the Rice with Sashimi
Slice the tuna, salmon, yellowtail, and octopus sashimi into thin pieces. Place one slice of each sashimi on top of each molded rice piece. For the kani, you can either place a small amount on top or shred it and form it into a small mound.
- 5
Serve
Arrange the nigiri on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.