Recipe Category: Rice
Nigiri are the original Japanese sushi, used to present high value pieces of fish. The best fish to use for making Nigiri is an approximately 300g of saku.
For the Sushi: Rice
- 300g Sushi rice
- 10 x 10 cm Konbu seaweed
- 35 ml Rice vinegar
- 10 g Sea salt
- 20 g Sugar
For the Nigiri.:
- saku tuna sashimi quality salmon, yellow tail fish, perch.
- soy sauce.
- gari (pickle ginger).
- wasabi paste.
- cling film.
- Rice Preparation
- Sushi rice should be washed in cold water as many times as needed so the water runs clear
- Afterwards, drain the rice in a strainer
- Cook the rice in a rice cooker as per instructions, or in a normal pot according to the below steps:
- Put the rice in a pot, with water in ratio of 1:1, and let it soak for 15-20 minutes
- Put a piece of Konbu seaweed in the pot and remove it after cooking
- Then, bring the rice to a boil and simmer it at the lowest heat with the lid on until the rice has absorbed the water completely
- In the meantime, prepare Sushi-Su, which is the vinegar mixture for Sushi rice
- This has to be mixed with the rice immediately after the rice has finished cooking
- Heat up 35 ml of Rice vinegar in a small pot
- Dissolve 10 g Sea salt and 20 g white sugar in the vinegar
- Then pour the Sushi-Su into a measuring cup
- Put the cooked, hot rice in a bowl, add 35 ml of the Sushi-Su and mix it consistently into the rice with a wooden spoon (Shamoji)
- Make sure to mix the rice thoroughly so that the kernels don’t stick together too much
- Leave the finished Sushi rice to cool slowly for about 30 minutes
- To avoid it drying out, the rice should be covered after 15 minutes with a damp cotton towel
- Filling Preparation
- Cut the Saku against the grain into a thumb thick sized fillet about 10 to 15 g
- Rest the blade horizontally on the fillet, with the back of the blade in contact with the fish, to make sure you get a clean, smooth cut
- If you like you can add some Wasabi under the fish fillet
- Place a fish fillet onto a thumb sized rice ball (about 20-25 g)