White Fish Nigiri Recipe

Rinse rice

Place the short-grain rice in a fine-mesh sieve or bowl and rinse under cold water, stirring with your hand, until the rinse water runs clear (about 4–6 washes). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a wooden paddle or spatula using cutting motions to avoid crushing grains. Fan the rice or let cool to slightly warm (body temperature) to achieve glossy rice.

Form rice balls (nigiri)

Wet your hands with a 1:1 water and rice vinegar mixture to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of rice and shape into an oblong 1.5-inch x 1-inch mound using gentle pressure — do not compress too tightly. Place formed rice on a tray covered with a damp cloth. Repeat to make 12 rice mounds.

Prepare fish

Keep the fish chilled until ready. Using a very sharp knife, slice sashimi-grade white fish across the grain into 12 thin slices approximately 2.5–3 inches long and 1–1.5 inches wide, about 1/8–3/16 inch thick. If the fish has a skin, remove it first. Pat slices dry with paper towel.

Optional brine (for extra firmness)

If desired, briefly submerge the fish slices in ice water for 30–60 seconds, then pat dry. This firms the flesh and gives a clean mouthfeel. Drain well and keep chilled until assembly.

Whisk together Japanese mayonnaise, light soy sauce, lemon juice, sesame oil and optional hot sauce in a small bowl until smooth. Transfer to a squeeze bottle or small spoon for easy drizzling.

Lightly dab a small amount (about 1/8–1/4 tsp) of wasabi onto the top center of each rice mound.

Lay a prepared fish slice over each rice mound, pressing gently so it adheres to the rice and wasabi. The fish should drape evenly on both sides.

Using the squeeze bottle or a spoon, drizzle a thin line (about 1/2 tsp) of the creamy sauce over the top of each fish slice. Do not over-sauce — the touch is meant to enhance, not overwhelm.

Garnish each nigiri with a tiny sprinkle of toasted sesame seeds and, if using, a sliver of scallion. Serve immediately with soy sauce and pickled ginger on the side.

Serve nigiri at once at slightly warm rice temperature and chilled fish temperature. If you must hold them, cover loosely with plastic wrap and keep refrigerated for up to 2 hours; best consumed immediately.