Japanese

Nigiri Sushi

Hand-pressed nigiri pairs lightly seasoned sushi rice with clean, fresh slices of fish and a touch of wasabi. The rice should be warm to the hand, tender, and gently held together rather than packed tight.

Ingredients

• Japanese short-grain rice1 cup
• Water1 cup plus 2 tbsp
• Kombu1 small piece, about 5 cm
• Rice vinegar3 tbsp
• Sugar1 tbsp
• Fine sea salt1 tsp
• Sashimi-grade tuna90g
• Sashimi-grade salmon or sea bream90g
• Fresh wasabi or prepared wasabi1 tsp
• Rice vinegar for hand water2 tbsp
• Water for hand water1/2 cup
• Japanese soy sauce2 tbsp
• Pickled ginger2 tbsp

Method

1. Rinse the rice in several changes of cold water until the water is nearly clear, then drain for 20 minutes.
2. Place the drained rice, measured water, and kombu in a rice cooker or heavy pot, cook until tender, then discard the kombu.
3. While the rice cooks, warm the rice vinegar, sugar, and salt just until dissolved, then let the sushi vinegar cool.
4. Transfer the hot rice to a hangiri or wide nonmetal bowl and sprinkle the sushi vinegar evenly over it.
5. Use a shamoji or rice paddle to cut and fold the rice while fanning it until glossy and cooled to body temperature.
6. Cover the seasoned rice with a damp cloth so it stays warm and does not dry out.
7. Slice the fish across the grain with a very sharp knife into 12 thin pieces, each about 6 to 7 cm long.
8. Mix the hand water by combining the water and rice vinegar in a small bowl.
9. Lightly moisten your hands with the hand water, then take about 20g of sushi rice and form it into a small oval without compressing it too firmly.
10. Place a tiny dab of wasabi on the underside of one fish slice.
11. Lay the fish over the rice and gently press with two fingers on top while shaping the sides with your other hand.
12. Turn the nigiri over once, press lightly again to settle the fish and rice together, and repeat with the remaining rice and fish.
13. Serve immediately with soy sauce and pickled ginger on the side.

Common questions