Nigiri
Classic Japanese nigiri sushi with fresh fish and seasoned rice.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 200g fresh sushi-grade fish (salmon, tuna, or yellowtail)
- Wasabi (optional)
- Soy sauce (for serving)
- Pickled ginger (for serving)
Nutrition Facts
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Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Cook the rice with water in a rice cooker or pot. Once cooked, let it sit covered for 10 minutes.
In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Let it cool slightly.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture while fanning the rice to cool it down.
Slice the fish into thin, even pieces (about 2 inches long and 1 inch wide).
Wet your hands with water, take a small amount of rice, and shape it into a compact oval. Place a slice of fish on top, pressing gently to adhere.
Serve with wasabi, soy sauce, and pickled ginger on the side.
Chef's Tips
- Fish Selection: Always use sushi-grade fish for safety and best flavor.
- Rice Handling: Keep your hands wet when shaping rice to prevent sticking.
- Sharp Knife: Use a very sharp knife to slice fish cleanly.
- Freshness: Prepare nigiri just before serving for the best texture.
- Variations: Try different fish like mackerel, eel, or scallops.
