8pc Nigiri Combo Recipe

Prepare sushi rice

Rinse the short-grain rice under cold water in a fine-mesh sieve or bowl, swirling and replacing water until it runs nearly clear (3–5 rinses). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar, salt, and mirin (if using) in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool rice to near room temperature (about 5–10 minutes). Rice should be glossy, slightly sticky but not mushy. Cover with a damp towel to keep moist.

Prepare fish

Using a very sharp knife, slice the salmon, tuna, and yellowtail against the grain into 8 thin, even slices total: aim for 8 pieces (for an 8-piece combo you can do, for example, 3 salmon, 3 tuna, 2 yellowtail or adjust to preference). Each slice should be about 2.5–3 inches long, 1–1.5 inches wide, and 1/8–1/4 inch thick. If desired, lightly season each slice with a pinch of kosher salt; allow to sit 2–3 minutes then blot off excess with paper towel.

Form rice portions

Wet your hands with a mixture of water and a little rice vinegar (or plain water) to prevent sticking. Take about 2 tablespoons (roughly 18–22 g) of sushi rice per nigiri and shape into an oblong mound: press gently with your fingers to compact but keep an airy texture. The nigiri rice should hold together without being squeezed hard. Repeat to form 8 rice mounds.

Assemble nigiri

Smear a small amount of wasabi (about 1/8 to 1/4 tsp) onto the underside center of each fish slice (adjust to taste). Lay each fish slice over a rice mound and press gently to adhere, forming a clean oval. If using toasted sesame seeds, sprinkle lightly over fish where appropriate.

Plate and serve

Arrange the 8 pieces on a serving plate. Serve with soy sauce, pickled ginger, and additional wasabi on the side. Advise diners to dip fish side (not rice) into soy sauce to avoid oversaturating rice. Nigiri is best consumed within 30 minutes of assembly for optimal texture.

Notes on food safety

Ensure fish is sushi-grade and has been handled chilled. Keep fish refrigerated until just before slicing and assembly. Discard any leftover raw fish after 24 hours.