Nigiri Moriawase Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover, and cook 15 minutes. Remove from heat and steam covered 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 5 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat. Warm gently just until sugar and salt dissolve; do not boil. Remove from heat and let cool to room temperature.

Season rice

Transfer cooked rice to a large shallow wooden or non-reactive bowl. Pour the sushi vinegar evenly over rice. Using a rice paddle or wide spatula, cut and fold the rice to mix while fanning to cool (this gives shininess). Continue until vinegar is incorporated and rice is slightly sticky but each grain keeps some texture. Cover with a damp towel and keep at room temperature; do not refrigerate.

Slice fish

Using a very sharp knife, slice the sushi-grade fish against the grain into approx. 1/8–1/4 inch (3–6 mm) thick slices, about 2–3 inches long and 1 inch wide (enough to drape over rice). For tuna, salmon, and yellowtail, aim for 2–3 slices each totaling about 6 pieces from those three types. For any seared piece, lightly brush fish with 1/2 tsp toasted sesame oil and briefly sear the top with a kitchen torch or in a hot pan for 2–3 seconds—do not overcook. For shrimp, butterfly and remove vein; heat-poach if necessary and chill thoroughly.

Portion rice for nigiri

Wet your hands with water mixed with a splash of rice vinegar to prevent sticking. Take roughly 2 tablespoons of seasoned sushi rice (about 25 g) and form into an oblong mound: press gently with your fingers and thumb until compact but not crushed. The size should comfortably hold a single slice of fish.

Assemble nigiri

Place a small dab (about 1/8 tsp) of wasabi on the underside center of each fish slice (omit or reduce if guest prefers). Lay the fish over the rice mound and press gently to adhere, using your thumb and forefinger to shape the nigiri so the fish wraps slightly around the sides. For shrimp, press the butterflied shrimp over the rice with the tail extending off the end. Repeat to make a total of 10 pieces, using the chef-selected combination (for example: 3 tuna, 3 salmon, 2 yellowtail, 2 shrimp; or include a seared piece if desired).

Plate and garnish

Arrange the 10 nigiri pieces on a serving plate with some space between pieces. Place microgreens or a small shiso leaf on or beside each piece for color and aroma. Add small piles of pickled ginger and a dab of wasabi to the plate for the diner. Provide soy sauce in a small dish on the side.

Serve

Serve immediately at room temperature. Advise diners to dab fish (not rice) lightly into soy sauce and cleanse the palate with pickled ginger between bites. Any seared pieces should be eaten first if best hot, otherwise enjoy in the order the chef recommends.

Keep a damp towel over the unused rice to prevent it from drying while assembling. Keep knife wetted and wiped between cuts to maintain clean slices. If making ahead slightly, form rice and cover; do not refrigerate assembled nigiri more than 30 minutes before serving to preserve texture and flavor.