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Nigiri Set Recipe

Chef's selection of 8 pieces nigiri sushi - a traditional Japanese sushi experience showcasing various fish preparations.

Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 2 people
Difficulty: Advanced

Ingredients

For Sushi Rice:

  • 2 cups short-grain Japanese rice
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For Fish Selection:

  • 100g tuna sashimi
  • 100g salmon sashimi
  • 80g yellowtail
  • 80g cooked shrimp
  • 80g sea bream
  • 80g mackerel
  • 80g grilled eel
  • 60g uni (sea urchin)

Accompaniments:

  • Wasabi paste
  • Pickled ginger
  • Soy sauce

Instructions

  1. Prepare Sushi Rice

    Cook rice and season with sushi vinegar mixture. Cool to body temperature while fanning to achieve proper texture.

  2. Prepare Fish

    Slice all fish into nigiri-appropriate pieces, about 3 inches long and 1/4 inch thick. Keep refrigerated.

  3. Form Rice Balls

    With wet hands, form small oval rice balls, about 1 tablespoon each. They should hold together but not be compressed.

  4. Add Wasabi

    Place a tiny amount of wasabi on each rice ball. This will help the fish adhere and add flavor.

  5. Top with Fish

    Gently press each piece of fish onto the rice, curving it slightly to match the rice shape.

  6. Arrange and Serve

    Arrange nigiri on a wooden board or plate. Serve immediately with wasabi, ginger, and soy sauce.

Chef's Tips

Rice Consistency

Sushi rice should stick together but not be mushy. Each grain should be distinct yet cohesive.

Fish Quality

Use only sashimi-grade fish from reputable suppliers. Freshness is paramount for nigiri sushi.

Hand Technique

Keep hands slightly damp when forming rice. This prevents sticking and creates smooth, professional-looking nigiri.