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nigiri-sushi

Nigiri Sushi Recipe


  • Author: chefjar
  • Total Time: 1 hour
  • Yield: 16

Ingredients

Nigiri Sushi

  • Sushi rice-1 1/2 cup  (320 g)
  • Water- 1  1/2 cup (430 ml)
  • Sushi vinegar- 3 tablespoons ( or mix 2 tablespoon rice vinegar, 1 tablespoon sugar and 1 teaspoon salt)
  • Smoked salmon steak or raw salmon (sliced)- about 1 lb (450 g), for topping
  • Wasabi– 1 teaspoon 
  • Pickled ginger- as needed
  • Soy sauce for sushi, as needed

Other Nigiri Toppings

  • Shrimp ebi
  • Tuna
  • Yellowtail Hamachi
  • Eel
  • Uni

Instructions

  • Wash and rinse the sushi rice until the water runs clear. Leave in a strainer until drained. Cook the rice according to the package instructions. Once it is cooked, remove from the heat and allow to cool down for 10 minutes. 
  • When it is still warm, add in the sushi vinegar and mix well to combine.
  • Prepare the slices of smoked salmon or any other toppings you wish to use in nigiri. Using a sharp knife, cut salmon into 3-inch long and 1 inch wide, and 1/4 inch thick slices.
  • Dip your hands in water to prevent rice from sticking. Take about 3 tablespoons of cooked rice in your hand, squeeze and shape it into an oval. Flatten the bottom.
  • Spread a small amount of wasabi on each sushi and top with a salmon slice.

  • Serve with soy sauce and pickled ginger. Enjoy!
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Sushi recipes
  • Cuisine: Japanese

Keywords: nigiri, sushi, homemade nigiri