Samba 7 Pieces Nigiri Sushi Recipe

Rinse the rice under cold water in a fine-mesh sieve or bowl, rubbing lightly, until the rinse water runs clear (3–4 rinses). Drain 10 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a large wooden or plastic bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to cool rice quickly and give a glossy finish. Fan the rice as you fold if possible. Aim for slightly warm rice (body temperature).

Cover rice with a damp cloth to keep moist and let rest until assembly (do not refrigerate).

General

Ensure all seafood is sashimi-grade, very cold, and sliced against the grain into 3–4 mm thick slices about 2–2.5 inches long and 1–1.5 inches wide suitable for nigiri. Pat dry with paper towel to remove excess moisture.

Salmon, Tuna, Seabream, Yellowtail

Slice each fish as described. Keep slices chilled on a plate over ice or refrigerated until assembly.

Hokkaido Scallop

If using whole scallops, slice horizontally into medallions ~1/2 inch thick. Lightly brush one side with 1 tsp mirin and briefly torch or sear for 1–2 seconds if desired for slight caramelization (optional). Pat dry and chill.

Spot Prawn (Amaebi)

Peel the prawn, removing the shell but reserving the tail for presentation if desired. Devein and rinse gently. Use the raw prawn body as topping. If you reserved heads and want to serve them, deep-fry or roast separately (optional).

Unagi

Use pre-grilled kabayaki-style unagi. Warm gently in a microwave for 10–15 seconds or briefly pan heat to loosen, then brush with 2 tbs unagi sauce. Slice into nigiri-sized pieces and keep warm.

Have a small bowl of water mixed with a pinch of salt at hand to wet your fingers (prevents rice sticking). Keep wasabi, soy sauce and garnishes nearby.

Portion rice: Wet hands lightly. Take about 20–24 g of sushi rice (roughly 2 tablespoons) and shape into an oblong mound (nigiri base) by pressing gently in your palms—firm enough to hold but not crushed.

Apply wasabi: Dab a small amount (a thin smear, about 1/8 tsp) of wasabi onto the underside center of a fish slice (adjust to taste).

Place topping: Lay the fish slice over the rice mound, pressing gently so it adheres. For scallop and prawn, place centrally and press lightly. For unagi, after placing, brush additional unagi sauce on top.

Repeat to make one piece each of: salmon, tuna, seabream, hokkaido scallop, yellowtail, spot prawn, unagi (7 pieces total).

Finish: Sprinkle toasted sesame seeds over scallop or any pieces if desired. Arrange nigiri on a serving plate with pickled ginger and a small dish of soy sauce. Serve immediately.

To eat: Lightly dip the fish side (not the rice) into soy sauce. Use extra wasabi sparingly. Keep nigiri chilled and consume within 30–60 minutes for best quality.

Leftovers: Do not refrigerate assembled nigiri for more than a short time; store components separately and reassemble before serving.