Nigiri (2pc) Recipe

Rinse rice

Place 1 cup short-grain sushi rice in a bowl. Rinse under cold water, gently swishing and draining several times until the water runs nearly clear (about 3–5 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Season rice

While rice cooks, mix 2 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small bowl until dissolved. Transfer cooked rice to a shallow bowl or hangiri if available. While still hot, gently fold the vinegar mixture into the rice using a cutting motion to avoid mashing. Fan the rice as you fold to cool it quickly to near room temperature (about 5–8 minutes). Rice should be slightly warm and sticky.

Prepare fish

Using a very sharp knife, slice 2 oz sashimi-grade fish into two thin slices about 2.5–3 inches long and 1.5 inches wide and about 1/8–1/4 inch thick. Keep slices cold on a plate until assembly.

Prepare hands

Fill a small bowl with cold water and stir in 1/2 tsp rice vinegar to slightly acidulate the water. Wet your fingertips lightly so rice will not stick. Keep the bowl nearby while assembling.

Form nigiri rice balls

With wet hands, take about 2 tablespoons (roughly 25 g) of seasoned sushi rice and shape it into an oblong mound: gently compress the rice with your fingers and palm while rocking into a compact 2-inch long oval. Do not squeeze too hard — the rice should hold shape but remain slightly soft. Repeat to make a second rice mound.

Add wasabi and fish

Lightly smear about 1/4 tsp wasabi on the underside center of each fish slice. Place each fish slice, wasabi-side down, over a rice mound. Using gentle pressure from both hands, lightly press the fish onto the rice so it adheres evenly (about 1–2 seconds). Avoid flattening the rice completely.

Finish and serve

Optionally sprinkle a tiny pinch (about 1/8–1/4 tsp) toasted sesame seeds onto each piece. Transfer the two nigiri to a serving plate. Serve immediately with soy sauce and pickled ginger on the side. To eat, dip the fish side (not the rice) lightly into soy sauce.

Nigiri is best eaten immediately. If you must hold, cover loosely and refrigerate for up to 2 hours, but note the rice will firm and lose ideal texture. Use only sashimi-grade fish intended for raw consumption.