Nigiri Sushi Recipe
Make Nigiri Sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fish & Toppings
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse and soak rice
Place 2 cups short-grain Japanese rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling until the water runs almost clear (about 6–8 rinses). Drain and let the rice sit 20–30 minutes to absorb some surface moisture.
- 2
Cook rice
Transfer the rinsed rice to a rice cooker or a medium saucepan. Add 360 ml water. If using a rice cooker, cook according to the cooker instructions. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 3
Prepare sushi vinegar
While the rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved. Warm slightly (microwave 5–8 seconds or whisk over warm water) if needed to dissolve sugar and salt completely; do not boil.
- 4
Season rice
Transfer cooked rice to a large shallow wooden or nonreactive bowl (hangiri or wide bowl). Gently spread rice out and pour the vinegar mixture over it. Using a rice paddle or wooden spatula, cut and fold the rice—do not mash—while fanning the rice to cool it to near body temperature (this gives a glossy finish). Continue until vinegar is evenly distributed and rice is slightly sticky but each grain is distinct. Cover with a damp cloth and keep at room temperature (do not refrigerate) until assembly.
Fish & Toppings
- 5
Prepare fish
Keep fish well chilled until ready to slice. Using a very sharp long-bladed knife (sashimi knife or chef's knife), trim any silver skin, sinew or uneven edges. Slice fish across the grain into 1/4-inch to 3/8-inch (6–10 mm) thick slices about 2 to 3 inches (5–7.5 cm) long and 1 to 1.5 inches (2.5–4 cm) wide — sizes suited to sit on a rice mound. For slightly thicker nigiri, use a 1/2-inch (12 mm) slice.
- 6
Portion wasabi
If using fresh or paste wasabi, form small pea-sized amounts (about 1/8 to 1/4 tsp) to place between fish and rice during assembly. Keep remaining wasabi refrigerated.
Assembly & Garnish
- 7
Shape rice
Wet your hands with cold water (keep a bowl of cold water nearby) and rub a little water over your palms to prevent sticking. Take about 20–22 grams (roughly 2 tbs) of seasoned rice (a small handful) and gently shape it into an oblong mound: compress lightly so it holds shape but isn’t dense. Technique: cup rice in your left hand, press with your right hand’s fingers and roll once forward to form a compact oval; avoid over-compressing.
- 8
Assemble nigiri
Place a small dab (about 1/8–1/4 tsp) of wasabi on the underside center of a fish slice. Lay the fish, wasabi-side down, over the rice mound. Using the thumb and middle finger of one hand to hold the fish in place, gently press the fish to the rice with the index finger of the other hand, sliding slightly to adhere the two (one smooth motion). Repeat for each piece. Typical yield: from 2 cups rice and 600 g fish you should get about 18–24 nigiri depending on rice portion size.
- 9
Optional finishing touches
Lightly sprinkle toasted sesame seeds over certain pieces, or place a tiny chive or microgreen on top of salmon or tuna for garnish. Serve with pickled ginger at the side and soy sauce in small dipping bowls. When eating, dip the fish side (not the rice side) briefly into soy sauce to avoid soaking the rice.
- 10
Storage and safety
Serve nigiri immediately for best texture. If you must hold them briefly, keep covered and chilled (but not refrigerated directly on rice) and consume within 2 hours. Use sushi-grade fish handled cold and follow local guidance on raw seafood safety.