Nigiri Sushi Recipe

Rinse the rice under cold water until the water runs mostly clear (about 4–6 rinses). Drain 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan just until sugar dissolves; do not boil. Remove from heat and let cool to room temperature.

Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice to body temperature. Cover with a damp towel and keep slightly warm (not hot) until shaping.

General slicing

Using a very sharp knife, slice raw fish into approximately 2.5–3 inch long by 1–1.25 inch wide thin slices (sugi-zukuri for salmon/tuna/yellowtail). Aim for about 1/8–1/4 inch thickness so slices drape over the rice. Keep fish chilled until assembly.

Seared tuna (tataki)

Pat the small tuna piece dry, rub lightly with sesame oil and salt. Heat a heavy skillet until smoking hot with 1 tsp neutral oil. Sear tuna on all sides for 10–15 seconds per side to leave the center rare. Immediately transfer to a cutting board, rest 1–2 minutes, then slice thinly. Chill briefly before assembly.

Mackerel (saba) prep

If using raw mackerel, lightly cure slices with a pinch of salt and a few drops of rice vinegar for 5–10 minutes to tame strong flavor, then pat dry.

Shrimp (ebi)

If using raw shrimp, boil in salted water 1–2 minutes until pink and curled, then chill in ice water, peel leaving tail if desired, butterfly by slicing lengthwise and pressing flat.

Unagi (eel)

If using pre-cooked kabayaki eel, warm gently in a skillet with a tablespoon of water and 1 tbsp unagi sauce to glaze. Slice into pieces that match rice size.

Squid, scallop, clam, octopus, surimi, smoked items

Score squid lightly so it remains tender, slice scallop thin across the grain, ensure surf clam and octopus are pre-cooked and thinly sliced, flatten surimi crab sticks. Keep all chilled and portioned for two-piece portions.

Prepare tobiko and ikura in small bowls for topping. Warm inari pockets slightly if chilled and gently open to show filling area (inari is already stuffed or pre-seasoned in many stores).

Wet hands with a bowl of water mixed with a pinch of salt to prevent rice sticking. Take about 20–22 grams (roughly 2 tablespoons) of sushi rice and form an oblong mound by cupping the rice with your fingers and pressing lightly — compact but not mashed. Repeat for total required pieces (this recipe yields about 16–18 nigiri).

If using wasabi between rice and fish: spread a small dab (about 1/4 tsp) of wasabi onto the underside of each fish slice.

Place a fish slice over the rice mound and press gently to adhere, using the thumb and index finger to shape the sides. For tobiko and ikura: place a small smear of rice vinegar-wet rice on top or a little wasabi, then spoon tobiko (~1/2 tsp) or 6–8 ikura pearls on each piece. For unagi, brush additional unagi sauce on top after placing.

For shrimp and surimi: place the butterflied shrimp or flattened surimi over the rice and press to adhere. For inari: serve the pre-filled pocket as two small pieces each, or if larger, cut to portion for two pieces per order.

For tataki (seared tuna): place the seared-sliced tataki on rice, optionally garnish with thin scallion or microgreen and a drop of soy or ponzu.

For smoked salmon: consider a small lemon zest or microgreen garnish. For squid and octopus: a tiny dot of soy and wasabi or a sprinkle of thin scallion is traditional.

Arrange two pieces per order on a plate, grouping like types. Serve immediately with soy sauce, pickled ginger and extra wasabi on the side.

If serving unagi or seared items, finish with a light brush of corresponding sauce (unagi sauce on eel, a touch of sesame oil or ponzu on tataki).

Store any unused sliced raw fish chilled at 32–39°F (0–4°C) and consume within 24 hours for best quality.