Madai Nigiri Recipe
Madai nigiri is a traditional Japanese sushi dish featuring a small mound of vinegared sushi rice topped with a slice of madai, or Japanese sea bream, fillet. The fish is typically mild and slightly sweet, while the sushi rice provides a warm, sticky, and tangy contrast; this version features fresh, high-quality madai for a delicate flavor. Here's how to make this elegant dish at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Madai Nigiri Ingredients
Method
Preparation Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let the rice cool slightly.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar dissolves. Drizzle this mixture over the cooked rice and gently fold to combine without mashing the grains. Allow to cool to room temperature.
- 3
Prepare the Madai
Using a sharp knife, slice the madai fillet into thin, bite-sized pieces against the grain.
- 4
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and form it into an oval shape. Place a slice of madai on top of the rice. Optionally, add a tiny dab of wasabi between the rice and the fish.
- 5
Serve
Arrange the nigiri on a plate, garnish with a small piece of nori, and serve with soy sauce on the side.
