Learn To Make Nigiri Sushi
Here are some tips on how to make nigiri sushi, one of the most colorful, simple types of sushi. Nigiri, usually consisting of a rectangular ball of rice with a slice of raw fish on top, does not traditionally use nori – the seaweed wrap most sushi comes in. If it does, it uses just a band to hold the fish and rice together and to add aesthetic appeal. Nigiri is bite sized and is usually served in pairs.
To make nigiri, you will need raw salt water fish, wasabi and two cups sushi rice (cooked).
- Slicing the Fish Salmon and yellow tale are often used in making nigiri, but regardless of what you use, it should be trimmed and uncooked. To prepare the fish, slice it with a sharp knife. Each piece should be around 2” long and 1/4” thick. Make sure to keep the fish pieces refrigerated if you aren’t going to use them right away.
- Rolling the Rice Get your hands wet with water, and then roll a small amount of sushi rice – about an ounce, or what will fit comfortably in your palm – in your hand. Shape it into the traditional oblong nigiri shape with your palm by gently squeezing. Make sure your ball of rice is around the same size as the fish slices.
- Final Touches Hold the rice ball in the palm of your dominant hand and pick up a piece of fish with your other hand. Dab a small amount of wasabi onto the fish with the index finger of your dominant hand, keeping the rice in your palm. Then, push the rice onto the fish and hold the nigiri tightly in your palm to shape it.
- Serving Place your nigiri on a serving dish with pickled ginger, wasabi and/or a small bowl of soy sauce. These condiments add to the flavor of the nigiri and also add color to the serving dish.