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Omakase Nigiri (10pcs) Recipe

Name: Tanuki River Landings Omakase Nigiri (10pcs) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 10 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain sushi rice; 480 ml water (for cooking rice); 4 tbsp rice vinegar; 2 tbsp granulated sugar; 1 tsp fine sea salt; 3 oz tuna (akami), sashimi-grade, sliced; 3 oz salmon (sake), sashimi-grade, sliced; 2 oz yellowtail (hamachi), sashimi-grade, sliced; 2 oz sea bream (tai) or seasonal white fish, sashimi-grade, sliced; 2 pcs shrimp (ebi), cooked, butterflied (optional); 1 tsp fresh wasabi or wasabi paste; 2 tbsp pickled ginger (gari); 60 ml light soy sauce (for serving); 0.25 tsp kosher salt (for shrimp or white fish seasoning); 1 tsp neutral oil (optional, for brushing aburi toppings); 5 pcs microgreens or shiso leaves (optional garnish); 1 cup bowl of water with 1 tsp rice vinegar (for wetting hands); 1 set sharp knife (sashimi/sushi knife), damp towel

Inspired by Tanuki River Landing

Time1h

Serves10

Chef’s choice of seasonal fish

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Ingredients

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Sushi Rice

2 cups short-grain sushi rice

2.03 cup (480 ml) water (for cooking rice)

4 tbsp Rice vinegar

2 tbsp granulated sugar

1 tsp fine sea salt

Nigiri Toppings (Chef's Choice - sample seasonal selection for 10 pieces)

3 oz tuna (akami), sashimi-grade, sliced

3 oz salmon (sake), sashimi-grade, sliced

2 oz yellowtail (hamachi), sashimi-grade, sliced

2 oz sea bream (tai) or seasonal white fish, sashimi-grade, sliced

2 pcs shrimp (ebi), cooked, butterflied (optional)

Finishes & Condiments

1 tsp fresh wasabi or wasabi paste

2 tbsp pickled ginger (gari)

1/4 cup (60 ml) light soy sauce (for serving)

1/4 tsp kosher salt (for shrimp or white fish seasoning)

1 tsp neutral oil (optional, for brushing aburi toppings)

5 pcs microgreens or shiso leaves (optional garnish)

Tools & Misc

1 cup bowl of water with 1 tsp rice vinegar (for wetting hands)

1 set sharp knife (sashimi/sushi knife), damp towel

Method

Sushi Rice

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse water runs nearly clear (about 6–8 rinses). Drain. Combine rinsed rice and 480 ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and cook 15 minutes; remove from heat and rest covered 10 minutes.

Prepare seasoning

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool to room temperature.

Season rice

Transfer hot cooked rice to a wooden or nonreactive bowl (hangiri or large bowl). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula to separate grains while fanning to cool the rice quickly. Aim for slightly warm rice. Cover with a damp cloth to keep from drying while you prepare toppings.

Prepare Toppings (Chef's Choice)

Select and portion fish

Choose sashimi-grade fish totaling about 10–12 oz depending on piece size. For this sample: portion tuna 3 oz, salmon 3 oz, yellowtail 2 oz, sea bream 2 oz and 2 cooked shrimp. Keep fish cold until just before assembling. Pat each piece dry with paper towel.

Slice fish

With a very sharp knife angled slightly, slice fish into nigiri cuts approximately 2.5–3 inches long, 1–1.5 inches wide and about 1/8–1/4 inch thick (for raw fish). For shrimp, butterfly and flatten lightly, remove vein and season with a light pinch (1/8 tsp) kosher salt. Keep slices uniform so they sit neatly on rice.

Optional aburi finish

If you want a seared (aburi) finish for 1–2 pieces: brush fish lightly with 1 tsp neutral oil, then briefly torch surface until edges take on gentle char (do not overcook). Alternatively, quickly sear with a very hot pan for a few seconds per side.

Form Nigiri & Assemble

Wet hands and shape rice

Prepare a small bowl of water with 1 tsp rice vinegar and keep a damp towel handy. Wet your hands to prevent sticking. Take about 18–20 g (about 2 tbsp) of seasoned sushi rice per piece (total will make ten pieces). Gently press rice into an oblong mound with your fingers: compress lightly so it holds shape but remains slightly airy.

Attach topping

Place one piece of sliced fish over each rice mound. For a traditional bond, spread a small dab (~1/4 tsp) of wasabi on the fish underside or on the rice (chef preference) before laying the topping. For shrimp, place butterflied shrimp on top and press gently to adhere.

Finish presentation

Arrange 10 nigiri on a platter, alternating fish types for contrast. Garnish selectively with microgreens or small shiso leaves. Serve with pickled ginger and a small dish of light soy sauce for dipping. Advise diners to dip the fish side (not the rice) lightly into soy to preserve rice texture.

Timing & Serving

Serve nigiri immediately while rice is slightly warm and fish is cool. Provide fresh wasabi and gari at the table. This recipe yields 10 pieces of omakase-style nigiri (portioning may be adjusted to chef's choice of fish).