Nigiri Sushi
Hand-pressed ovals of vinegared rice topped with a single slice of fresh raw or cooked fish.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups sushi rice (short-grain Japanese rice)
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 300-400g sushi-grade fish (tuna, salmon, yellowtail, or a mix), sliced into thin rectangles against the grain
- Wasabi paste, a small amount per piece
- Soy sauce, for dipping
- Pickled ginger, to serve
Steps
- Rinse the rice until the water runs mostly clear, then cook using a 10:9 rice-to-water ratio.
- Warm the rice vinegar, sugar, and salt together just until dissolved (do not boil), then fold this into the hot cooked rice, fanning it to cool to body temperature.
- Keep a small bowl of water nearby to wet your hands throughout (this prevents the rice from sticking to your fingers).
- Scoop about 20g of rice into your palm and gently shape it into a compact oval block, applying just enough pressure to hold it together without crushing the grains.
- Dab a small amount of wasabi onto the underside of a slice of fish, then drape the fish over the top of the rice oval.
- Cup the piece in your hand and press gently along the sides and top with your index and middle fingers to seal the fish to the rice.
- Serve immediately, fish-side up, with soy sauce for dipping and pickled ginger on the side.