📝 About This Recipe
Nigirizushi is the pinnacle of Japanese culinary minimalism, where the harmony between seasoned shari rice and pristine neta seafood creates a transcendent bite. Originating in Tokyo (formerly Edo) as a sophisticated street food, this dish relies on the quality of its ingredients and the delicate touch of the chef. Each piece is a balance of temperature, texture, and the subtle 'umami' of vinegared rice and fresh fish.
🥗 Ingredients
Sushi Rice (Shari)
- 2 cups Short-grain Japanese rice (Preferably Koshikari or Shinmai variety)
- 2 cups Filtered water (Adjust slightly for rice age)
- 1 piece Kombu (dried kelp) (2-inch square, wiped with a damp cloth)
Sushi Vinegar (Su)
- 1/3 cup Rice vinegar (Unseasoned)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt (Fine grain)
The Toppings (Neta)
- 6 ounces Sashimi-grade Tuna (Maguro) (Center cut loin)
- 6 ounces Sashimi-grade Salmon (Sake) (Belly or back cut)
- 6 ounces Sashimi-grade Yellowtail (Hamachi) (Chilled)
- 8 pieces Boiled Shrimp (Ebi) (Butterflied and deveined)
Accompaniments
- 2 tablespoons Wasabi paste (Freshly grated or high-quality paste)
- 1/4 cup Pickled ginger (Gari) (For palate cleansing)
- 1/4 cup Soy sauce (Shoyu) (High quality Japanese brand)
- 1/2 cup Tezu (Hand water) (Water mixed with a splash of rice vinegar)
👨🍳 Instructions
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1
Rinse the rice in a large bowl with cold water, swirling gently. Drain and repeat 4-5 times until the water runs completely clear to remove excess starch.
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2
Drain the rice in a fine-mesh sieve and let it sit for 15 minutes. This ensures even hydration of the grains.
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3
Place the rice, 2 cups of water, and the kombu in a rice cooker. Cook on the 'sushi' or 'standard' setting. Remove the kombu just as the water begins to boil if cooking on a stovetop.
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4
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until dissolved, then remove from heat. Do not let it boil.
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5
Transfer the hot cooked rice to a 'hangiri' (wooden tub) or a large non-metallic bowl. Pour the vinegar mixture over a rice paddle onto the rice while it is still steaming.
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6
Using a slicing motion with the paddle, gently fold the rice to coat every grain. Simultaneously, use a handheld fan (uchiwa) to cool the rice quickly. This gives the rice its signature glossy sheen.
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7
Cover the rice with a damp cloth and let it rest until it reaches body temperature. Never refrigerate sushi rice.
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8
Prepare the fish (Neta). Using a very sharp knife, cut the fish into rectangular slices approximately 2 inches long, 1 inch wide, and 1/4 inch thick. Cut against the grain at a 45-degree angle.
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9
Moisten your hands with the Tezu (hand water) to prevent sticking. Scoop about 2 tablespoons of rice and gently shape it into a small, oblong mound (the size of a ping-pong ball).
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10
Pick up a slice of fish with your left hand. Use your right index finger to dab a tiny amount of wasabi onto the center of the fish.
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11
Place the rice mound onto the fish. Use your right thumb to make a small indentation in the center of the rice (this creates an air pocket for better texture).
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12
Gently press the sides of the rice with your fingers to unify the shape, then flip the piece over so the fish is on top.
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13
Use two fingers to press down gently on the fish, curving it over the rice. Rotate the piece and repeat once more to ensure a snug fit.
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14
Arrange the finished nigiri on a slate or wooden board, ensuring they do not touch each other.
💡 Chef's Tips
Always use 'sashimi-grade' fish to ensure safety and flavor. Keep your hands damp with Tezu throughout the process to prevent rice from sticking to your skin. Do not compress the rice too hard; it should be firm enough to hold together but airy enough to melt in the mouth. Ensure the fish is cold and the rice is at body temperature for the perfect sensory contrast. If the fish is too slippery, lightly pat it dry with a paper towel before placing it on the rice.
🍽️ Serving Suggestions
Serve with a small dish of high-quality Shoyu, dipping the fish side only (never the rice). Pair with a warm cup of Sencha or Genmaicha green tea to cleanse the palate. Enjoy with a chilled glass of Junmai Ginjo Sake or a crisp Japanese lager. Provide plenty of Gari (pickled ginger) to eat between different types of fish. A side of miso soup with silken tofu and wakame makes for a complete meal.