Ah sushi. Nothing quite nourishes my craving for fish in the way that the traditional Japanese dish does. Not only that, but it doesn’t leave me feeling like a complete slob after wolfing down a portion – it’s a winner.
While in truth sushi can refer to a variety of types, today we’re going to be focusing on how to make nigiri sushi.
Nigiri usually involves a slice of raw fish (our recipe uses salmon) on top of compacted block of rice. It’s then usually melded together with a little dab of wasabi between the rice and the fish, and sometimes with a small strip of seaweed belting it all together.
Before we get into it, I just want to lay out a couple of key pointers for those among you who might be nigiri novices…
1. Always eat the entire piece in one bite. Each piece is specifically crafted to be perfectly bite-sized. It is insulting to the chef to do otherwise, and if there’s one person you don’t want to rub the wrong way then it’s them…
2. When dipping your nigiri into soy sauce, make sure that you turn the piece upside down so that the fish touches the sauce and not the rice. If the soy sauce soaks into the rice, it will fall apart. Let’s avoid disaster where possible.
Check out our recipe infographic below, or print off your own copy from the recipe after. Be sure to let us know what you think in the comments. Enjoy!
- 3 1/2 cups cups short-grain sushi rice, rinsed
- 4 cups water
- 5 1/2 tbsp sushi vinegar
- 5 tbsp sugar
- 3 tbsp salt
- 6 oz sushi-grade salmon
- Cover the salmon with salt and leave for 1 hour
- Rinse off salt and put it into the freezer. Once frozen, defrost it.
- Wash and drain the rice in a colander and let it stand for 30 minutes
- Place the rice in a pot or rice cooker, and add 4 cups of water. Bring to boil then simmer for 15 minutes.
- Remove the cover, place a damp towel over the rice and let cool for 10 minutes
- Pour sushi vinegar over cooked rice and mix it gently
- Slice the defrosted salmon very thinly into bite-sized pieces
- Hand-mold fingers of rice and place thin slices of fish on the top