Nigiri Recipe
Japanese · Main course · 50 min total
Nigiri is a classic Japanese sushi consisting of hand-pressed vinegared rice topped with fresh fish. This recipe focuses on the essential technique for perfect sushi rice and assembly.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 8 ounces fresh sushi-grade salmon or tuna, sliced into 16 thin pieces
- Wasabi, for serving
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Rinse sushi rice in cold water until water runs clear. Drain well.
- Combine rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While rice is still hot, transfer to a large wooden or glass bowl. Pour vinegar mixture over rice and fold gently with a rice paddle or spatula using cutting motions to avoid mashing. Fan the rice to cool it quickly. Cover with a damp cloth until ready to use.
- Prepare a small bowl of water with a little vinegar (tezu) to keep hands wet. Wet hands and take about 1 tablespoon of sushi rice. Shape into a small oval mound, about 2 inches long and 1 inch wide, pressing gently but firmly.
- Place a slice of fish over your palm, add a tiny dab of wasabi if desired, then place the rice mound on top. Press the fish onto the rice with your fingers, shaping gently to form a neat oval. Repeat with remaining rice and fish.
- Arrange nigiri on a plate. Serve with soy sauce, wasabi, and pickled ginger.
Tips
- Use the freshest sushi-grade fish from a trusted source.
- Keep hands moist with tezu (vinegar water) to prevent sticking.
- Serve immediately after assembly for best texture.
- Leftover rice can be used for other sushi rolls.
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