Nigiri Sushi
From elgourmand 8 years ago
- 1 hr to make
- Serves some
I have mentioned 1. I love Jap Crap (no slight intended, its Hawaiian speak) and 2. There is more than one kind of sushi. I posted Maki sushi and here is Nigiri sushi. They are normally served on the same platter. Read more Nigiri is the second most popular Sushi around. Nigiri is typically made of a hand formed rectangle of Shari (vinegared sushi rice) with a swipe of wasabi on top, finished with some type of topping or Neta (normally Salmon, Tuna, or other seafood). Nigiri sushi is easier to make than maki, or uramaki sushi. I have posted the sushi rice recipe. It’s basically just rice with some goodies added at the end but give it a read. Why all of this sushi stuff? Cause I got a craving and made some with the fresh Yellowfin my brother in law gave us, some octopus & shrimp I had in the freezer & some Salmon roe I had stashed. The Salmon roe went on the Maki sushi. The fish MUST be fresh but the other stuff can be frozen, or in a jar. The fish you use should prepped just as you would for sashimi. Cut ALL of the dark red part off the fillet. You want only the nice pink part left before you start slicing. See less
Ingredients
- • Sushi rice. shopping list
- • Wasabi past. shopping list
- • Seafood for toppings. shopping list
- • A bit of nori, for banding. shopping list
How to make it
- 1. With your hand wet, grab about 20 grams of sushi rice, and shape it to a long, oval from. The bottom should be flat, and the top & sides more rounded.
- 2. Take a slice of fish, or seafood about 1/3” thick X 2” long X 1 ¼” wide (1 cm X 5 cm X 3 cm). If the piece of fish, or seafood, you are cutting from is smaller, and does not allow you to cut such a slice, do two and put them together.
- 3. Take a pea-sized portion of wasabi past and smear it along the bottom of the fish, or seafood. The wasabi will help the slice of seafood glue to the piece of rice, to form a steady nigiri sushi.
- 4. Place the slice of fish, or seafood, with the wasabi side facing down, on the rice. Lay it gently on the rice, and then press it firmly to stick with the rice. Don’t smash the rice. Maybe use one to hold the rice together as you press down.
- 5. Band it with nori. You can see from the pictures that some nigiri sushi is banded with a strip of nori. Usually this is done with shrimp and other stuff that won’t glue well with the wasabi See Photo. I do this with most nigiri sushi but it is optional. Cut a strip of nori long enough to go around the sushi, moisten the ends and press them together.
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