Nigiri Recipe

Recipe Category: Rice


Nigiri Recipe


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.


  1. Rice Preparation
  2. Sushi rice should be washed in cold water as many times as needed so the water runs clear
  3. Afterwards, drain the rice in a strainer
  4. Cook the rice in a rice cooker as per instructions, or in a normal pot according to the below steps:
  5. Put the rice in a pot, with water in ratio of 1:1, and let it soak for 15-20 minutes
  6. Put a piece of Konbu seaweed in the pot and remove it after cooking
  7. 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
  8. In the meantime, prepare Sushi-Su, which is the vinegar mixture for Sushi rice
  9. This has to be mixed with the rice immediately after the rice has finished cooking
  10. Heat up 35 ml of Rice vinegar in a small pot
  11. Dissolve 10 g Sea salt and 20 g white sugar in the vinegar
  12. Then pour the Sushi-Su into a measuring cup
  13. 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)
  14. Make sure to mix the rice thoroughly so that the kernels don’t stick together too much
  15. Leave the finished Sushi rice to cool slowly for about 30 minutes
  16. To avoid it drying out, the rice should be covered after 15 minutes with a damp cotton towel
  17. Filling Preparation
  18. Cut the Saku against the grain into a thumb thick sized fillet about 10 to 15 g
  19. 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
  20. If you like you can add some Wasabi under the fish fillet
  21. Place a fish fillet onto a thumb sized rice ball (about 20-25 g)

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