Nigiri Recipe

Rinse Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently agitating with your hand, until the water runs nearly clear (about 5–6 rinses). Drain for 10–15 minutes.

Cook Rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, reduce heat to low, cover tightly and simmer 12–15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Prepare Sushi Vinegar

While rice cooks, mix 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl until sugar and salt dissolve. Warm slightly (microwave or stovetop) if needed to help dissolve, then cool to room temperature.

Season Rice

Transfer hot cooked rice to a hangiri or wide shallow bowl. Evenly pour the sushi vinegar over the rice. Using a rice paddle or wooden spoon, cut and fold the rice gently—do not mash—while fanning or allowing air to circulate to cool it. Continue until rice is slightly glossy and at body temperature (warm, not hot).

Moisten Hands

Fill a small bowl with water and add a splash (about 1 tsp) of rice vinegar; keep near your work surface. Wet your hands in the bowl between shaping to prevent sticking.

Prepare Topping Slices

Using a very sharp knife, slice the sushi-grade fish into 1/4"–1/3" (6–8 mm) thick slices about 2–3" (5–7 cm) long and 1" (2.5 cm) wide, enough to drape over the rice. For shrimp, butterfly and, if desired, lightly poach then chill. For unagi, slice to similar proportions; if using unagi sauce, have it ready.

Form Rice Ovals (Nigiri)

Wet your hands. Take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice and shape into an oblong oval by cupping rice in your non-dominant hand and lightly pressing with your dominant hand—firm but not compressed. Aim for a compact bite-sized base about 2" long and 3/4" high.

Apply Wasabi

Lightly dab a small amount (a thin smear, about 1/8 tsp) of wasabi on one side of a fish slice (or on the rice if preferred). This is optional and adjust to taste. For shrimp or unagi, you can skip or use a tiny smear.

Combine Topping and Rice

Place the wasabi-smeared side of the fish on top of the rice oval. Gently press the fish onto the rice so it adheres—use your thumb and index finger to apply gentle pressure across the top, shaping edges so the fish drapes neatly. Avoid crushing the rice.

Secure with Nori (optional)

For shrimp or unagi pieces that are bulky, wrap a 1/2"–3/4" wide strip of nori around the center of the nigiri and seal the ends on the bottom of the rice. Slightly moisten the end of the nori to help it stick.

Garnish and Serve

Arrange nigiri on a platter. Garnish with a light sprinkle of toasted sesame seeds if desired. Serve with small dishes of soy sauce, pickled ginger, and additional wasabi. Advise diners to dip fish side (not rice) lightly into soy sauce to avoid rice falling apart.

Use nigiri within 1–2 hours of assembly for best texture. Keep sushi covered with a damp cloth at cool room temperature if serving shortly; refrigerate if storing longer but note that refrigeration will harden the rice—bring to room temperature before serving. Discard any raw fish left longer than recommended by your fishmonger.