Unlike the adorable little sushi rolls that feature meat, seafood, or vegetables wrapped in rice and then wrapped again in seafood, Nigiri simply combines rice and seafood into tasty little pieces. Want to eat it like the Japanese do? Skip the chopsticks this time.
This recipe is courtesy of The Food Network.
Buy fresh fish at a fish market or a Japanese grocery store, and 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.
- 3 1/3 Cups short-grain sushi rice, rinsed
- 4 Cups water
- 5 1/3 Tablespoons sushi vinegar
- 5 Ounces sushi-grade tuna or salmon
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 the 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.
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.
Slice the fish very thinly into bite-sized pieces. Hand-mold fingers of rice and place a thin slices of fish on the top.