Nigirizushi Recipe (Nigiri Sushi)
Fresh Steamed Rice
Fresh Tuna Belly
Japanese sweet omelette
Toasted Nori Seaweed
gari, Japanese pickled ginger
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.
If you are interested in making the sushi rice or cutting the strips of nori for salmon roe, check out our previous