How To Make Nigiri Sushi

Nigiri sushi nearly means "hand rolled" sushi. Instead of the ingredients being inside of the nori (seaweed), one piece is usually draped over a small ball of rice; sometimes having a small strip of nori around the fish/item to keep it secured on the rice.

Ingredients

• 2 boiled shrimp
• 2 tuna slices
• 2 salmon slices
• 4 1/4 oz of sushi rice
• 1/2 teaspoons of wasabi paste (for each nigiri piece)
• 2 cups of su water (add a dash of vinegar to regular water)

Step 1  

Cut each seafood into small and thin slices. Avoid bulky or uneven cuts; presentation of the fish is important.

Step 2  

Dip your hands in the su water and make sure to keep them wet. Leaving them wet avoids the rice sticking to your hands as you work with it.

Step 3  

Take a small amount of rice (about 3/4 the size of your palm). Roll and squeeze it together until it rolls into a firm "log" sized rectangle.

Step 4  

Place a dab of wasabi on one side of the fish slice and then place the fish on the rice "log", with the wasabi side on the rice.

Step 5  

Shape both items together. Press the fish downwards and shape it in a rounded rectangle.

Tips

• Most common nigiri sushi include the ebi (shrimp), tamago (egg), salmon, unagi (eel), and hamachi (yellowtail fish).
• The wasabi is purely optional.
• The concept of eating nigiri sushi is to eat the fish and rice together, not separate the two from each other.
• Alton Brown did a show on Sushi, and it is a very good reference point.

Things You'll Need

• sharp knife
• cutting board