Nigiri Recipe

Rinse and Cook Rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently swishing, until the water runs nearly clear (about 3–4 minutes). Drain for 10 minutes. Combine the 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 heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season the Rice

While rice rests, warm 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp fine sea salt in a small bowl or microwave just until sugar dissolves. Transfer rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle using cutting and fanning motions to cool the rice quickly and give it a glossy texture. Rice should be slightly warm, not hot, and sticky enough to hold shape.

Prepare Topping

If using raw fish, slice a sushi-grade fillet into a 2.5–3 inch by 1.5 inch (6–8 x 4 cm) thin slice (about 1/8 to 1/4 inch thick). If using cooked shrimp, butterfly and remove the vein and shell. Pat the topping dry with paper towel. Keep chilled until ready to assemble.

Shape Rice Ball (1 Piece)

Wet your hands lightly in the small bowl of water (keep a towel nearby). Take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice. Cup the rice in your fingers and gently squeeze to form an oblong mound about 2 inches long and 1 inch wide (5 x 2.5 cm). The rice should hold together but not be compressed too tightly—light, gentle pressure only. If rice sticks to your hands, re-wet them.

Add Wasabi and Top

Smear a thin strip (about 1/4 tsp) of wasabi along the underside center of the fish slice. Place the fish, wasabi-side down, onto the rice mound. Using your index and middle finger on top and thumb underneath, gently press the fish to the rice to adhere, shaping slightly so the fish drapes over the rice evenly. Avoid pressing so hard you crush the rice.

Optional Garnish & Serve

If desired, sprinkle a pinch (a fraction of 1/8 tsp) of toasted sesame seeds or lay a thin chive slice across the nigiri. Serve immediately with soy sauce and pickled ginger on the side.

Keep a small bowl of water nearby to wet your hands throughout assembly to prevent sticking. If transporting or preparing ahead, loosely wrap individual nigiri in plastic wrap and refrigerate briefly, but consume within a few hours for best texture and safety when using raw fish.