Masago - Smelt Fish Roe Nigiri Recipe
Make Masago - Smelt Fish Roe Nigiri Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Masago Topping
Additional Ingredients
Method
Preparing Sushi Rice
- 1
Rinse Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
- 3
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assembling Nigiri
- 4
Form Rice Balls
Wet your hands with water to prevent sticking, then take about 2 tablespoons of sushi rice and shape it into an oval ball.
- 5
Top with Masago
Place a small amount of wasabi on top of the rice ball, then gently press a tablespoon of masago onto the rice.
- 6
Prepare Nori Strips
Cut the nori sheet into thin strips, about 1 inch wide. Wrap a strip around the nigiri to hold the shape if desired.
Serving
- 7
Plate the Nigiri
Arrange the assembled nigiri on a plate. Sprinkle sesame seeds over the top and serve with soy sauce and pickled ginger on the side.