How to Make Nigiri Sushi - A Step-by-Step Guide

Nigiri sushi is a traditional Japanese dish that is widely enjoyed in sushi restaurants all over the world. This type of sushi is made by pressing a small ball of rice into a rectangular shape and topping it with a slice of raw fish or seafood. The word "nigiri" actually means "two-finger" and refers to the way the sushi is formed by hand.

Creating nigiri sushi is an art form that requires precision and attention to detail. The rice must be perfectly seasoned with a mixture of vinegar,...

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Ingredients

  • 4 cups water
  • 2 cups uncooked white rice
  • ½ cup seasoned rice vinegar
  • 1 teaspoon white sugar, or as needed
  • 1 teaspoon salt, or as needed
  • ¼ pound hamachi (yellowtail)
  • ¼ pound maguro (tuna)
  • ¼ pound cooked Ebi (shrimp), shelled and butterflied
  • 6 eggs
  • ½ teaspoon white sugar
  • ⅛ teaspoon salt
  • 1 teaspoon wasabi paste (Optional)
  • 1 sheet nori, cut into 1-inch strips

Information

  • Prep Time: 1 hr
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
  • Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
  • Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
  • Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
  • Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
  • Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
  • Nutrition

    555 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 351mg
    • Sodium: 861mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 35g
    • Vitamin C: 2mg
    • Calcium: 100mg
    • Iron: 6mg
    • Potassium: 510mg