Name: Nigirizushi (Nigiri Sushi)
Total time: 15 min
Yield: 18 pieces
Ingredients: 330 g Fresh Steamed Rice; 25 ml Rice Vinegar; 1/2-1 tbsp Sugar; 1/2 tsp Salt; 3 slices Fresh Tuna Belly (chutoro); 3 tbsp Ikura (salmon roe); 3 slices Fresh Salmon; 3 slices Boiled Octopus; 3 slices Tamagoyaki (Japanese sweet omelette); 6 Sweet Shrimp (amaebi); Toasted Nori Seaweed; Cucumber; Sushi Ginger (gari, Japanese pickled ginger); Wasabi; Soy Sauce

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In many years, we’ve made many kinds of sushi but one type we haven’t tried is the most popular, Nigiri Sushi! Finally, the time has come!

Nigirizushi (Nigiri Sushi)

Add to Meal Plan

Course

Fish, Main Dish

Cuisine

Japanese

Cook Time

15 minutes

Servings

pieces

Translator

Get Francis Mug

Course

Fish, Main Dish

Cuisine

Japanese

Cook Time

15 minutes

Servings

pieces

Translator

Get Francis Mug

Add to Meal Plan

Ingredients

Sushi Rice

330 g Fresh Steamed Rice
25 ml Rice Vinegar
1/2-1 tbsp Sugar
1/2 tsp Salt

Sushi Toppings

3 slices Fresh Tuna Belly chutoro
3 tbsp Ikura salmon roe
3 slices Fresh Salmon
3 slices Boiled Octopus
3 slices Tamagoyaki Japanese sweet omelette
6 Sweet Shrimp amaebi

Other Ingredients

Toasted Nori Seaweed
Cucumbers
Sushi Ginger gari, Japanese pickled ginger
Wasabi
Soy Sauce

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

* The ingredients contain Amazon affiliate links.

Instructions

First, slice the boiled octopus using a diagonal cut.
This is fresh tuna belly also known as chutoro. Slice it across the grain to give it a better texture. Chutoro has a moderate amount of fat and will deliciously melt in your mouth.
Slice the fresh salmon diagonally. In Japan, salmon has become as popular as tuna but the price has risen considerably in recent years.
This is tamagoyaki, Japanese sweet omelette. Cut off a 5mm (0.2”) slice of tamagoyaki.
Next, add the rice vinegar to the ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
Put a small amount of wasabi on the sushi rice.
And place 2 amaebi shrimp onto it.
Likewise, place the octopus slice onto the rice. Gently press the octopus and the rice together.
Next, make the Gunkanmaki for the salmon roe also known as ikura. Wrap the side of the rice with the nori strip. With a rice grain, close the end of the nori.
Garnish with the cucumber slices. And spoon the ikura onto it.

Wet your hands again and loosely shape about 20g (0.7 oz) of sushi rice into a ball. Hold the tuna slice with another hand and add the wasabi to it.
Then, place the rice onto the tuna and flip it over.
Arrange the shape to give the sushi its signature look.
Likewise, make the salmon sushi. You can also sear the salmon or top with sliced onion and mayonnaise.
Finally, shape the rice into an oval. Place the tamagoyaki onto it.
Wrap the sushi with the 12cm (4.7”) nori strip crosswise.
Gari, sliced ginger root pickled with sweet vinegar is considered an essential condiment for sushi presentation. Ginger has a sterilizing effect and will also help to warm you up.