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Nigiri Sushi

Serves 4 to 6 Entree seafood, Fish

Nigiri Sushi

Nigiri Sushi, a cornerstone of Edo-style sushi, captures the elegance and simplicity of Japanese culinary tradition. Originating from the bustling sushi bars of Tokyo, this dish has been lovingly adapted for home kitchens across Japan. It embodies the art of balancing flavors, with the salt judged by the cook's hand and the generous use of fish fat, making it a beloved choice for shared meals among friends and family.

The taste of Nigiri Sushi is a delicate dance of freshness and umami. The lightly vinegared rice serves as a perfect canvas for the rich, buttery texture of sashimi-grade tuna and salmon. A hint of wasabi adds a sharp contrast, while soy sauce complements the flavors without overpowering them. Each bite is an experience of tender fish melding with the subtly seasoned rice, creating a harmony that is both satisfying and refined.

Ingredients

  • 400 gsushi rice
  • 200 gsashimi-grade tuna
  • 200 gsalmon
  • 3 tbsprice vinegar
  • 1 tbspsugar
  • to tastewasabi
  • for servingsoy sauce
  • 1 tspfine sea salt

Method

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice in a rice cooker with 500 ml of water and cook according to the rice cooker's instructions. Once cooked, let the rice rest for 10 minutes to absorb any remaining moisture.
  2. While the rice is resting, prepare the sushi vinegar mixture. In a small saucepan, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp fine sea salt. Heat gently over low heat, stirring until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
  3. Transfer the cooked rice to a large bowl or a flat wooden sushi oke. Gradually fold in the vinegar mixture using a spatula, slicing through the rice to avoid mashing the grains. Allow the seasoned rice to cool to room temperature, covering it with a damp cloth to prevent drying out.
  4. Prepare the sashimi-grade tuna and salmon by patting them dry with paper towels. Slice the fish into thin, even pieces, about 2 cm wide and 5 cm long, ensuring each slice is smooth and free of any sinew or skin.
  5. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take a small amount of rice, about the size of a large marble, and gently shape it into an oblong mound with your fingers. The rice should be firm enough to hold its shape but not tightly packed.
  6. Place a small dab of wasabi on one side of the fish slice. Lay the fish, wasabi side down, onto the rice mound. Gently press the fish and rice together with your fingers, ensuring the fish adheres well to the rice without squeezing too hard.
  7. Repeat the process with the remaining rice and fish slices. Arrange the nigiri sushi on a serving platter. Serve immediately with soy sauce on the side for dipping, allowing each person to season their sushi to taste.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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