NIGIRI SUSHI

Nigiri Sushi image

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

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Ingredients

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound hamachi (yellowtail)
¼ pound maguro (tuna)
¼ pound cooked Ebi (shrimp), shelled and butterflied
6 eggs
½ teaspoon white sugar
⅛ teaspoon salt
1 teaspoon wasabi paste
1 sheet nori, cut into 1-inch strips

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

Sunvir Haidar

s.h15@gmail.com

This nigiri sushi is so delicious and easy to make. I highly recommend it!

Faith Danii

fd4@aol.com

I'm a sushi lover and this recipe did not disappoint. It's now one of my favorites.

Jiaur Rohmann

jiaur-r@gmail.com

This is a great recipe for a special occasion. It's sure to wow your guests.

Pandey Kamal

p_k27@hotmail.fr

I love the presentation of this dish. It's so elegant and impressive.

Balaram Khadka

khadkab@gmail.com

This recipe is a keeper! I've made it several times and it always turns out perfectly.

Najjuma Mariam

mn2@aol.com

I'm so glad I found this recipe. It's now my go-to for nigiri sushi.

Rajani Tamang

rajani-tamang@gmail.com

This is the best nigiri sushi I've ever had. The fish was so fresh and melted in my mouth.

MUGHAL EMPIRE THAMEL

t_m89@gmail.com

I love how versatile this recipe is. I've used different types of fish and toppings, and it always turns out great.

Mintasay Gebeyehu

gebeyehumintasay@hotmail.com

This was my first time making nigiri sushi and it was a lot easier than I thought it would be. The instructions were clear and the results were delicious.