Nigiri Sushi Recipes

NIGIRI SUSHI

Steps:

• Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide. Lay out the seaweed and have the cornstarch slurry ready. Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab 1/16th teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish. Squeeze and form the sushi. Place the sushi, rice side down on top of a band of nori. Using your fingers moisten the tips of the nori with some of the cornstarch mixture and fold the band of nori upon itself to adhere. Keep sushi cold until serving.
• Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki. Also refer to the Sushi Rice recipe as needed.

NIGIRI SUSHI

Steps:

• Wash the rice until the water rinses clear. 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 or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
• You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.
• Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
• Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.
• Hand-mold fingers of rice and place a thin slices of fish on the top.

NIGIRI SUSHI

Steps:

• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
• Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
• Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
• Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
• Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
• Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

NIGIRI SUSHI

Steps:

• For the sushi with salmon: Cut well-chilled salmon fillets diagonally into 8 very thin and uniform slices of about 3 x 5 cm (approximately 1 x 2 inch), then thinly coat each on one side with wasabi paste.
• Shape sushi rice with moistened hands into 8 rectangular blocks and press firmly by hand. Top with fish slices and finish the nigiri sushi topped with caviar and serve as equal as possible.
• For the sushi with shrimp: Boil shrimp tails in boiling salted water over low heat for about 2-3 minutes, then drain and rinse with cold water.
• Cut along shrimp on the ventral side, but do not cut through, and open.
• Add rice vinegar in a bowl and marinate shrimp for 3 minutes, lift out and pat dry.
• Spread undersides of shrimp thinly with wasabi paste.
• With moistened hands shape sushi rice into 8 rectangular blocks and press firmly by hand, lay shrimp on top and serve.