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Ingredients
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Sushi Rice
Sashimi Toppings
Garnishes and 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 medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the warm rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Preparing Sashimi Toppings
- 4
Slice the Fish
Using a sharp knife, slice the tuna and yellowtail into thin, even slices (about 1/4 inch thick). Ensure your knife is wet to prevent sticking.
- 5
Prepare the Shrimp
If not already done, peel and devein the shrimp. You can leave them whole or slice them in half lengthwise for a more delicate presentation.
- 6
Grill the Unagi
If using unagi, it should already be grilled and ready to serve. Slice the unagi into bite-sized pieces.
Assembling the Nigiri
- 7
Form the Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and gently mold it into an oval shape.
- 8
Add Toppings
Place a slice of tuna, yellowtail, or unagi on top of the molded rice. For shrimp, place it with the curved side facing up.
- 9
Garnish and Serve
Serve the nigiri on a plate. Garnish with wasabi, pickled ginger, and sprinkle sesame seeds over the top. Serve with soy sauce on the side.