Nigiri Sushi
Hand-formed sushi rice topped with pristine slices of raw fish. This classic Japanese preparation requires precision and fresh ingredients for an elegant and technically demanding result.
🧂 Ingredients
- 2 cups Sushi rice (short-grain Japanese rice)(Use high-quality short-grain Japanese rice specifically for sushi.)
- 2.5 cups Water(Adjust water slightly based on rice type and cooker.)
- 60 ml Rice vinegar(Unseasoned rice vinegar is preferred.)
- 2 tbsp Granulated sugar
- 1 tsp Salt
- 200 g Sushi-grade salmon(Ensure it's labeled 'sushi-grade' or 'sashimi-grade' from a reputable fishmonger.)
- 200 g Sushi-grade tuna (e.g., maguro or akami)(Ensure it's labeled 'sushi-grade' or 'sashimi-grade' from a reputable fishmonger.)
- 2 tbsp Wasabi paste(Freshly grated wasabi is ideal, but good quality paste is acceptable.)
- for serving Soy sauce(High-quality Japanese soy sauce.)
- for serving Pickled ginger (gari)(Thinly sliced pickled ginger, used as a palate cleanser.)
👨🍳 Instructions
- 1
Prepare the sushi vinegar: In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let it cool to room temperature.
⏱️ 5 minutes - 2
Rinse the sushi rice: Place the rice in a large bowl and cover with cold water. Swirl the rice with your hand, then drain the cloudy water. Repeat this rinsing process 5-7 times, or until the water runs mostly clear. Drain the rice thoroughly in a fine-mesh sieve for at least 15 minutes.
⏱️ 20 minutes (including draining) - 3
Cook the rice: Combine the drained rice and 2.5 cups of water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, remove the pot from the heat and let it steam, covered, for another 10 minutes.
⏱️ 25 minutes - 4
Season the rice: Transfer the hot cooked rice to a large, non-metallic bowl (a wooden hangiri is traditional). Gradually pour the cooled sushi vinegar mixture over the rice while using a rice paddle or spatula to gently 'cut' and fold the rice. Simultaneously, fan the rice vigorously to cool it down quickly and give it a glossy sheen. Continue fanning and folding until the rice is no longer steaming and has reached approximately body temperature (around 37°C / 98.6°F). Cover the seasoned rice with a damp cloth to prevent it from drying out.
⏱️ 15 minutes - 5
Prepare the fish: Using a very sharp knife, slice the salmon and tuna against the grain into uniform pieces, approximately 2.5 inches long, 1 inch wide, and 1/4 inch thick. Aim for consistent thickness for even cooking and presentation.
⏱️ 15 minutes - 6
Form the nigiri: Prepare a small bowl of water mixed with a little rice vinegar (tezu) to keep your hands from sticking. Wet your hands thoroughly. Take about 20 grams of seasoned sushi rice (roughly the size of a small egg) and gently form it into an oblong shape in the palm of your hand. Place a tiny dab of wasabi paste onto the center of each fish slice. Place the rice mound onto the wasabi-covered fish. Gently but firmly press the rice onto the fish, molding it to create a cohesive piece of nigiri. The pressure should be firm enough to hold its shape but not so hard as to crush the rice grains.
⏱️ 1 minute per piece (approx. 20-25 minutes for 20-25 pieces) - 7
Serve: Arrange the nigiri sushi on a platter. Serve immediately with soy sauce and pickled ginger on the side. Instruct guests to dip the fish side of the nigiri into the soy sauce, not the rice, to prevent the rice from absorbing too much liquid and falling apart.
⏱️ 5 minutes
💡 Pro Tips
- ✓Rice should be seasoned until it is approximately body temperature (around 37°C / 98.6°F) before forming the nigiri.
- ✓Fish should be kept chilled until just before slicing and forming to maintain its freshness and texture. It should be at a cool room temperature when assembled.
- ✓When dipping the nigiri into soy sauce, always dip the fish side, never the rice side. This prevents the rice from becoming waterlogged and falling apart, and also prevents excess soy sauce from staining the rice.
- ✓A sharp knife is crucial for clean cuts of the fish, preserving its texture and appearance.
- ✓Practice makes perfect! Don't be discouraged if your first few pieces aren't perfect.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Aburi Nigiri: Lightly sear the top of the fish with a culinary torch until slightly caramelized and smoky.
- Other Toppings: Experiment with other sushi-grade seafood like shrimp (ebi), eel (unagi - often cooked and sauced), scallops (hotate), or even tamagoyaki (rolled omelet).