Sushi nigiri assortment.
🧾 Ingredients (serves 4)
For the sushi rice:
• 2 cups Japanese short-grain rice
• 2¼ cups water
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
For the nigiri toppings (choose 6–8 varieties):
• 100g sashimi-grade tuna (maguro)
• 100g salmon (sake)
• 100g cooked shrimp (ebi), butterflied
• 100g squid (ika), thinly sliced
• 100g scallops (hotate), halved
• 100g tamago (Japanese omelette), sliced
• 100g unagi (grilled eel), sliced
• Wasabi paste
To serve:
• Soy sauce
• Pickled ginger (gari)
• Optional: nori strips for securing toppings like tamago or unagi
Method
1. Prepare sushi rice:
◦ Rinse rice until water runs clear. Cook with water in a rice cooker or pot.
◦ Mix vinegar, sugar, and salt until dissolved. Fold into hot rice. Let cool to room temp.
2. Shape nigiri:
◦ Wet hands with vinegar water. Take ~20g of rice and shape into an oval.
◦ Dab a tiny bit of wasabi on one side of the topping.
◦ Press topping onto rice gently but firmly.
3. Arrange and serve:
◦ Place nigiri on a platter. Garnish with pickled ginger.
◦ Serve with soy sauce on the side.
💡 Tips
• Use a very sharp knife to slice fish cleanly and evenly.
• Keep toppings chilled until just before assembly.
• For tamago or unagi, use a thin nori strip to secure them to the rice.
• Don’t overdo the wasabi—just a whisper between rice and topping.
• Sushi rice should be slightly warm when shaping, not cold.
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