ReceptnaptárNigiri sushi
Nigiri (握り) is the best-known form of the Edo-era (Tokyo) sushi tradition: hand-formed vinegared rice topped with fish. Simplicity is the point: the quality of rice and fish, the proportions and the temperature give the flavour. It takes practice, but it can be made at home.
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Ingredients
Method
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- Rinse the rice thoroughly, soak for 20 minutes, then bring to the boil covered with the water, cook for 12 minutes and rest, covered, for 10 minutes.
- Warm the sushi vinegar ingredients, then fold the rice in a large, flat dish with the vinegar using cutting strokes, fanning it; cool to lukewarm.
- Cut the fish with a very sharp knife in a drawing stroke into slices about 3×6 cm and 0.5 cm thick.
- Wet your hands in the vinegar water and shape small (about 15 g) oval portions of rice.
- Dab a tiny bit of wasabi on the underside of a slice of fish and press it onto the rice, shaping lightly.
- Serve at once with soy sauce and pickled ginger.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use only sashimi-grade fish; never risk raw fish of doubtful origin for nigiri.
- The rice should be at room or body temperature: cold rice is hard, hot rice warms the fish.
- Do not press the rice too hard: it should be loose but hold together.
- Not recommended raw for pregnant women, small children and people with weak immunity; you can shape it with cooked prawns or tamagoyaki.
Frequently asked questions
How hard is nigiri?
The shaping takes practice; chirashi is easier and recommended for beginners.
What is gari?
Pickled ginger, eaten between pieces of sushi to cleanse the palate.
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More japanese ideas
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- Tempura (battered seafood and vegetables)
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- Shabu-shabu
- Chicken teriyaki
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