Nigiri Sushi

A nigiri is traditionally served with a variety of condiments. Commonly, these are pickled ginger, wasabi, soy sauce, and shiso leaf. Other common toppings include shredded daikon radish, smoked salmon, or cooked meat. In addition to these traditional ingredients, nigiri is also served with a variety of sauces. It is best eaten by hand, as it is easier to taste and enjoy the various flavors.

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Course: Appetizer, Party

Cuisine: Japanese

Diet: Low Calorie

Keyword: nigiri, sushi

CookingStyle: Handcrafted Cooking

Prep Time: 30

Cook Time: 5

Freezing Time: 1

Servings: servings

Calories: 554kcal

Author: James Anderson

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Equipment

rolling mat

Ingredients

4-6 ounce piece sushi-grade tuna or salmon
3 cups sushi rice About 3 cups, prepared
Tezu solution for washing hands
Wasabi

Instructions

If using salmon, cover the fish with salt and leave it for 1 hour. Rinse off the salt and put the salmon into the freezer until it is completely frozen.
Defrost until it is easy to slice.
Slice the fish very thinly, about ½ inch thick and the size of a domino.
Dip hands into the tezu. ( Tezu refers to a solution of water and salt used to moisten the hands while making sushi or other dishes. This helps prevent the rice from sticking to the hands and keeps the hands moist for easy handling of ingredients. )
Take a scoop of sushi rice to fit your fist. Pack the rice in your fist to make a small rectangle of sushi rice.
Dab one side of the fish slices with wasabi and place it, wasabi side down, on the sushi rectangle.
Serve with more wasabi, soy sauce, and sushi ginger.

Video

Notes

When choosing a nigiri, the fish should be freshly caught and sliced. The fish should be lightly cooked and lightly seasoned. During preparation, rice should be cooled down for 10 minutes. The salmon should be thinly sliced. A good example of an avocado nigiri is one that has been prepared with an avocado rind. Regardless of whether the dish is fresh or cooked, it will be delicious.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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