Sushi Nigiri Moriawase* Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and cook 12–15 minutes until water is absorbed. Let rest covered 10 minutes off heat.

Season the rice

While rice rests, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan or microwave just until dissolved; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Pour seasoning evenly over rice and fold gently with a rice paddle or spatula using cutting and fanning motions to cool the rice to near body temperature. Cover with a damp towel to keep moist.

Prepare fish

Using a very sharp knife, trim each sashimi-grade fish to remove skin and any sinew. Slice each fish into 6–8 thin, uniform slices (about 1/4" thick and 2.5–3 inches long) so you have enough pieces for 2 pieces of each nigiri type (adjust based on serving). Keep fish chilled on a platter covered with plastic wrap until assembly.

Prepare shrimp

If shrimp are raw, poach quickly in simmering salted water 2–3 minutes until just opaque, then plunge into ice water. If using pre-cooked ebi, butterfly each shrimp by slicing along the belly without cutting through, flatten slightly and remove vein if present.

Shape nigiri rice

Wet your hands lightly with the small bowl of water (to prevent sticking) and take about 2 tablespoons of seasoned sushi rice (a compacted oval about 2" long) in your palm. Press gently but firmly to form a slightly oblong mound. Repeat to make one nigiri base for each piece of fish (plan for about 12–14 bases). Keep rice covered with a damp towel so it doesn't dry.

Assemble nigiri

Place a small dab (about 1/8 tsp) of wasabi on the underside center of each fish slice (adjust to taste). Lay the fish slice over a rice mound and press gently to adhere using your thumb and forefinger — do not squeeze hard or rice will fall apart. For shrimp nigiri, place the butterflied shrimp over the rice with tail extending outward. If desired, use a thin strip of nori to tie shrimp in place or a light brush of warm water to help adhesion. Repeat for tuna, yellowtail, salmon, amberjack, white fish and shrimp.

Prepare fillings

Mix shredded cooked shrimp or crab with 1 tsp Japanese mayonnaise. Cut cucumber into long julienne strips and slice avocado thinly. Have 1 nori sheet and about 1 cup of the prepared sushi rice ready.

Assemble and roll

Place nori shiny-side down on the bamboo mat. With wet hands, spread an even layer of rice over the nori leaving a 1/2" strip at the far edge. Sprinkle with a few toasted sesame seeds if using. Flip the nori so rice is underside (optional for inside-out roll; for traditional roll keep rice on nori). Arrange a line of cucumber, avocado slices and the mayo-mixed shrimp/crab across the nori about 1" from the near edge. Lift the mat and roll tightly away from you, pressing gently to shape a firm cylinder. Seal the edge with a little water. Using a sharp, wet knife, slice the roll into 6 pieces, wiping the knife between cuts.

Arrange two pieces each of tuna, yellowtail, salmon, amberjack, white fish and shrimp nigiri on a serving platter alongside 6 pieces of Genkai roll. Place pickled ginger and small mounds of wasabi on the plate. Serve with soy sauce for dipping. Optionally sprinkle a few toasted sesame seeds on the roll or fish (sparingly).

Serve immediately at room temperature for best texture. Leftover sushi rice can be refrigerated for up to 24 hours; sashimi should be consumed same day for safety and quality.