Best 4 Nigiri Sushi Recipes
Nigiri sushi is a popular Japanese dish that consists of a thin slice of raw fish or seafood placed atop a ball of vinegared rice. The fish or seafood is typically draped over the rice and secured with a thin strip of nori (seaweed). Nigiri sushi is often served with soy sauce, wasabi, and pickled ginger. If you're looking to make nigiri sushi at home, there are a few things you'll need to know. First, you'll need to find the right ingredients. The most important ingredients are the fish or seafood, the rice, and the nori. You'll also need soy sauce, wasabi, and pickled ginger. Once you have your ingredients, you'll need to prepare the rice. The rice should be cooked until it is tender and slightly sticky. Once the rice is cooked, you'll need to shape it into balls. The balls should be about the size of a golf ball. Once the rice balls are shaped, you'll need to top them with the fish or seafood. The fish or seafood should be sliced thinly and should be fresh. Once the fish or seafood is placed on the rice, you'll need to secure it with a thin strip of nori. The nori will help to hold the fish or seafood in place. Once the nigiri sushi is assembled, you can serve it with soy sauce, wasabi, and pickled ginger.
Here are our top 4 tried and tested recipes!
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
Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 2h5m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 76.6 g, Cholesterol 350.5 mg, Fat 10.3 g, Fiber 1.2 g, Protein 35 g, SaturatedFat 3 g, Sodium 860.9 mg, Sugar 1.7 g
NIGIRI/FINGER SUSHI
Steps:
- Slice the fish of your choice into bite sized pieces. Put a little wasabi on one side of the fish. Moisten your hands with water and place a small ball of sushi rice in your palm, about 2 tablespoons. Press the fish, wasabi side down, onto the rice. Gently hand-sculpt and shape it into an oblong. The rice has to be tight enough to hold a shape, but loose enough to melt in your mouth.
- Dip in soy sauce, fish first, not rice.
NIGIRI SUSHI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield about 24 sushi
Number Of Ingredients 5
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.
Tips for Making Nigiri Sushi
- Use high-quality, fresh ingredients. The fresher the fish, the better the sushi will taste.
- Make sure the rice is cooked properly. The rice should be slightly sticky, but not mushy.
- Wet your hands before handling the rice. This will help prevent the rice from sticking to your hands.
- Form the rice into small, oval-shaped balls. The balls should be about the size of a golf ball.
- Top the rice balls with a thin slice of fish. The fish should be about 1/4-inch thick.
- Serve the nigiri sushi immediately. Nigiri sushi is best eaten fresh.
Conclusion
Nigiri sushi is a delicious and versatile dish that can be enjoyed by people of all ages. With a little practice, you can make nigiri sushi at home that is just as good as what you would find in a restaurant. So next time you're looking for a quick and easy meal, give nigiri sushi a try.
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