Nigiri Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently swishing, until the runoff is clear (4–6 rinses). Drain 15–20 minutes. Transfer rice to a rice cooker or heavy pot and add 2.2 cups water. If using a pot, bring to a gentle boil, reduce heat to the lowest setting, cover and cook 14 minutes, then remove from heat and steam, covered, 10 minutes.

Prepare sushi vinegar

While the rice cooks, combine 4 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt (plus 1 teaspoon mirin if using) in a small saucepan. Warm gently over low heat, stirring until sugar and salt dissolve. Do not boil. Cool to room temperature.

Season rice

Transfer cooked rice to a large shallow wooden or nonreactive bowl. Pour the sushi vinegar evenly over the rice. Using a wooden spatula or rice paddle, cut and fold the rice (do not mash) while fanning or allowing air flow to cool the rice quickly to body temperature. Continue until vinegar is evenly incorporated and rice is slightly glossy. Cover with a damp towel and keep at room temperature; do not refrigerate.

Prepare fish

Keep fish chilled until ready to slice. Using a very sharp, long slicing knife, remove any skin and trim sinew. Slice each fish at a 45-degree angle into approximately 8 pieces about 2 1/2–3 inches long, 1 inch wide and about 1/8–1/4 inch thick. Aim for thin, even slices that will drape over rice.

Portion rice

Lightly wet your hands with cold water (to prevent sticking) and keep a small bowl of water nearby. Take about 2 tablespoons of seasoned sushi rice (roughly golf-ball size) and shape it into an oblong mound: press gently with your fingers and palm to compact the rice, forming a 2–2.5 inch length with rounded ends. Do not pack too tightly — it should hold shape but remain slightly airy.

Assemble nigiri

Place a small dab (about 1/4–1/2 tsp) of wasabi on one side of a fish slice. Set the fish, wasabi side down, over the top of a rice mound and press gently with thumb and forefinger to adhere the fish to the rice, shaping the rice to match the fish. Repeat with remaining fish slices and rice mounds. For variety alternate fish types across the serving.

Garnish and season

Optional: sprinkle a few toasted sesame seeds or place a microgreen or small shiso leaf atop some pieces. For yellowtail or delicate fish, a light brush of soy sauce, yuzu kosho, or ponzu can be applied with a brush just before serving — do not soak the fish. Serve with pickled ginger and soy sauce on the side; provide additional wasabi to taste.

Arrange nigiri on a chilled platter. Serve immediately at room temperature or slightly cool; sushi rice should not be cold. Provide small dishes of soy sauce, pickled ginger, and additional wasabi. Nigiri is best eaten within 30 minutes of assembly for optimal texture and flavor.

Cleanup/tips: Wipe your knife with a damp cloth between slices for clean cuts. Keep fish refrigerated until the last moment and work with cold hands. If you need to store leftover fish, keep it vacuum-sealed or tightly wrapped on ice and use within 24 hours.