Sambasushi Nigiri Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, agitating with your hand, until the water runs almost clear (about 3–4 minutes). Drain. Combine rinsed rice and 360 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, stir together 60 ml rice vinegar, 2 tbs sugar, and 1 tsp fine salt in a small bowl until dissolved. Transfer rice to a shallow nonreactive bowl (hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice to slightly warm (do not mash). Cover the bowl with a damp towel to keep rice moist while you prepare toppings.

Combine 2 tbs aji amarillo paste, 4 tbs mayonnaise, 1 tbs lime juice, 0.5 tsp minced garlic and 0.25 tsp salt in a small bowl. Whisk until smooth. If sauce is too thick for drizzling, add up to 1 tsp water, whisking to reach a creamy but pourable consistency. Taste and adjust salt or lime as needed. Set aside in refrigerator until assembly.

Prepare Onion

Thinly slice the 1/4 small red onion into very fine half-moons. If the onion is pungent, rinse the slices briefly under cold water and drain well. Pat dry on paper towel. Set aside.

Fry Plantain

Peel the ripe plantain and slice on the diagonal into 6–8 thin (3–4 mm) slices. Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium heat. When hot, add plantain slices in a single layer (work in batches if needed). Fry until golden brown and caramelized, about 1–1.5 minutes per side. Transfer to a paper towel-lined plate and season lightly with a pinch of salt. Keep warm.

Slice Avocado

Cut the avocado in half, remove the pit, and peel. Slice each half into 6–8 thin slices. To make clean slices, use a sharp knife wiped with a little water or rice wine between cuts. Lightly brush or sprinkle a tiny pinch of lime or lemon if you want to prevent browning (optional).

Chop Cilantro

If using, finely chop about 1 tbs cilantro leaves and stems for garnish.

Prepare a small bowl of water with a splash of rice vinegar or sake and have it nearby to wet your hands — this prevents rice from sticking. Using lightly wet hands, take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice and shape it into an oblong nigiri mound (approx. 6 cm long × 2–3 cm wide). Press gently but firmly so it holds shape without being compressed hard. Repeat to make 8–10 nigiri pieces depending on rice shaping size.

Place 1–2 thin avocado slices over each rice mound, gently pressing to adhere. On top of the avocado, place a fried plantain slice (trim to fit if necessary). Spoon or pipe about 1/2 tsp of the aji amarillo sauce over the plantain on each nigiri.

Top each piece with a few thin onion half-moons (a couple slices per nigiri), a light sprinkle of toasted sesame seeds, and a small pinch of chopped cilantro if using. If desired, brush a tiny amount of soy sauce on top or serve soy sauce on the side for dipping.

Serve immediately at room temperature. Nigiri is best eaten within 20–30 minutes of assembly to keep the rice texture and avocado fresh.

Clean your knife between cuts with a damp cloth or rinse with rice wine to maintain clean avocado slices. Arrange nigiri on a serving board or plate with extra aji amarillo sauce and soy sauce on the side.