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Ingredients
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Sushi Rice
Kampachi Nigiri
Additional Nigiri Options
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula. Allow it to cool to room temperature.
Prepare Kampachi Nigiri
- 3
Slice Kampachi
Using a sharp knife, slice the kampachi fillet into thin, bite-sized pieces (about 1/4 inch thick).
- 4
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1-2 tablespoons) and form it into an oval shape. Place a slice of kampachi on top of the rice mound. Optionally, add a small dab of wasabi between the rice and the fish.
Prepare Additional Nigiri Options
- 5
Slice Additional Fish
Slice the salmon, tuna, eel, and shrimp into similar bite-sized pieces as the kampachi.
- 6
Form Additional Nigiri
Repeat the same process as with the kampachi nigiri: shape the sushi rice into ovals and place the sliced fish on top. Add wasabi if desired.
Serve
- 7
Plate and Serve
Arrange the nigiri on a platter. Serve with soy sauce for dipping and additional wasabi on the side.