Nigiri Sushi

s

Nigiri sushi is a type of Japanese sushi using raw fish to form a drape or cover over a small ball of rice within, formed by hand.^[1] A piece of toasted seaweed (nori) is sometimes used to bind it altogether and keep the fish secure over the rice but it's optional.

The type of fish (or seafood) used is varied, including tuna, eel, haddock, shad, snapper, octopus, and squid. It can be served raw (thinly sliced), grilled, or battered; if it is raw, only the best pieces are used to ensure it is healthy. A vegetarian version of nigiri sushi can also be made using thinly sliced seasoned or pickled vegetables such as carrot or mushrooms, or tofu can be substituted for the fish.^[2] Nigiri sushi is usually served in a pair, as a sign of peace and harmony.

Ingredients

Seafood nigiri sushi:

• 2 boiled shrimp
• 2 tuna slices
• 2 salmon slices
• 4 1/4 ounces (120 grams) of sushi rice
• 1/2 teaspoons of wasabi paste (for each nigiri piece)
• 2 cups (475 ml) of su water (add a dash of rice vinegar to regular water - this acts as a disinfectant)

Vegetarian nigiri-zushi:^[4]

• 1 cup (5 oz/150g) sushi rice
• 1 large seasoned carrot (see recipe here), sliced thinly in diagonal strips
• 10 scallions (shallots/spring onions), green parts only, blanched
• 1 teaspoon fresh ginger, peeled and grated
• Teriyaki sauce for dipping
• Su water as above

EditSteps

Seafood version

1. 1
   

    Choose the freshest of fish
   Be absolutely sure of the quality and origin of your fish. If you're not able to verify that it is of high quality, don't use it raw. Instead, grill, roast, or bake the fish before slicing.^[5]
2. 2
   

    Cut each piece of seafood into small and thin slices.
   Cut each piece of seafood into small and thin slices. Avoid creating bulky or uneven cuts because the presentation of the fish is important.
3. 3
   

    Dip your hands in the su water and make sure to keep them wet.
   Dip your hands in the su water and make sure to keep them wet. Having wet hands helps to prevent the rice from sticking to your hands as you work with it.
4. 4
   

    Take a small amount of sushi rice (about 3/4 the size of your palm).
   Take a small amount of sushi rice (about 3/4 the size of your palm). Roll and squeeze it together until it rolls into a firm "log" sized rectangle.
5. 5
   

    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.
   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.
6. 6
   

    Shape both items together.
   Shape both items together. Hold the tuna and rice in your left hand and use two fingers from your right hand to press the fish downwards and shape it in a rounded rectangle.
   • 

      You will need to rotate and flip the rice and fish slice to get the rounded shape, pressing the two fingers at the same time.
     You will need to rotate and flip the rice andfish slice to get the rounded shape, pressing the two fingers at the same time.
7. 7
   

    Repeat the process using the salmon and shrimp.
   Repeat the process using the salmon and shrimp. This will complete three pairs of the nigiri sushi.
8. 8
   
   Garnish and serve the nigiri sushi. The presentation of sushi is a little similar to the creation of a Zen garden for many sushi chefs. Adding all the right elements to make it look beautifully presented is an important part of the sushi making process. Artful arrangement and garnishing completes the nigiri sushi; some other ideas for presentation include the following suggestions:
   • 

      Grilled or roasted nigiri sushi.
     Grilled or roasted nigiri sushi.
   • 

      Nigiri sushi with a little fish roe.
     Nigiri sushi with a little fish roe.
   • 

      Nigiri sushi with greens.
     Nigiri sushi with greens.

Vegetarian version

1. 1
   Shape the rice into 10 small balls or clumps. Shape into a rectangle. Be sure to have wet fingers when working with the rice.
2. 2
   In one hand, pick up a piece of seasoned carrot slice. Cradle the carrot slice in a slightly bent finger to mold the shape.
3. 3
   Place the rectangular rice clump into the cradled carrot slice. Gently press the rice in using your middle and index fingers, keeping your thumb at the top to stop rice from oozing out at the end.
4. 4
   Turn the rice over. The carrot piece will be on the top now. Keep pushing this topping onto the rice, then turn the sushi 180 degrees and repeat. From the top, it should now be hard to see rice under the carrot slice.
5. 5
   Tie the scallion around the middle of each sushi like a belt. Garnish with the grated ginger and serve with Teriyaki sauce for dipping