Nigiri Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains gently, until the water runs almost clear (about 6–8 rinses). Drain for 30 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes. Remove from heat and rest, covered, 10 minutes.

Prepare sushi vinegar and season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the sushi vinegar into the rice with a rice paddle or wooden spoon while fanning (or using a fan) to cool it quickly to body temperature. Fold carefully to avoid mashing grains. Cover with a damp cloth and keep at room temperature while assembling nigiri.

Keep fish chilled until just before use. Using a very sharp knife, slice sushi-grade salmon, tuna, and yellowtail into thin, rectangular slices about 2.5–3 inches long and 1–1.5 inches wide and about 1/8–1/4 inch thick. For shrimp (ebi), if using pre-cooked, butterfly and press flat; if raw and you are preparing ebi, steam/poach and chill fully. Slice unagi into 2.5-inch portions and warm briefly, brushing with unagi sauce if desired. Slice tamago into similar sized rectangles. Pat all slices dry with paper towel to remove excess moisture.

Portion rice

Wet your hands in the bowl of water with a splash of rice vinegar and shake off excess. Take about 2 tablespoons of seasoned rice (roughly 20–22 g) and form into an oval-shaped ball by cupping the rice in your fingertips and gently compressing—don’t squeeze too hard; the grains should hold together but remain slightly airy. This yields about 16–18 nigiri total with the quantities given.

Assemble fish on rice

Place a small dab of wasabi (about the size of a pea or to taste) on the underside center of each fish slice. Lay the fish slice over the rice oval, then, using your index and middle finger on top and thumb on bottom, press gently to adhere the fish to the rice, shaping the sides so the rice is flush with the fish. For shrimp and unagi, press the topping firmly over the rice; for tamago, optionally secure with a thin strip of nori (not included) if desired.

Finish and garnish

Arrange nigiri on a platter. Lightly brush unagi with extra unagi sauce; sprinkle toasted sesame seeds over select pieces (e.g., salmon). Add a small sliver of scallion, microgreen, or a tiny pinch of yuzu/lemon zest to highlight certain fish (tuna or yellowtail). Serve with soy sauce, pickled ginger, and extra wasabi on the side.

Serve nigiri immediately at room temperature (not chilled cold) for best texture and flavor. If you must hold for a short time, cover loosely with plastic wrap and keep at cool room temperature for up to 30 minutes. Do not refrigerate assembled nigiri for later service; store unused sliced fish tightly wrapped on ice in the refrigerator and use within same day.