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Ingredients
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Rice Preparation
Fish Selection
Garnishes and Condiments
Method
Rice Preparation
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, then lower the heat, cover, and simmer for 20 minutes.
- 2
Season the Rice
Once cooked, let the rice sit, covered, for about 10 minutes. In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar dissolves. Transfer the rice to a large bowl and gently fold in the vinegar mixture using a paddle or spatula. Allow the rice to cool to room temperature.
Fish Preparation
- 3
Slice the Fish
Using a sharp knife, slice the fresh salmon, tuna, yellowtail, and grilled eel into thin, even pieces. Each slice should be approximately 1/4 inch thick. For the shrimp, if not already prepared, peel and devein them.
Assembly
- 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 the prepared fish on top of the rice, pressing gently to adhere.
- 5
Serve
Arrange the nigiri on a platter. Serve with wasabi, soy sauce, and pickled ginger on the side.
