Photograph of the finished Nigiri sushi

Japan · Sushi nắm Nigiri

Nigiri sushi

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 15.5 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Salmon fillet Salmon fillet 8.5 oz
  • Photograph of Tuna Tuna 5.6 oz
  • Photograph of Prawns Prawns 5.6 oz
  • Photograph of Wasabi Wasabi 0.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Ginger Ginger 1.4 oz

Method

  1. 1 Wash the rice and cook it until slightly dry, let it sit for 10 minutes, then open the lid to allow the steam to evaporate.
  2. 2 Mix rice vinegar with sugar and salt, pour over hot rice, then stir well and let it cool for 5 minutes until glossy.
  3. 3 Slice the salmon and tuna into diagonal slices 7 mm thick, boil the shrimp and then slit them lengthwise along the belly.
  4. 4 Dip your hands in vinegar water, then shape the rice into an elongated ball weighing approximately 18g.
  5. 5 Spread some wasabi on the fish, then place it on top of the rice ball and press gently twice to make it stick firmly.
  6. 6 Serve with soy sauce and ginger, and eat within 30 minutes for best taste.
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