Lulu Grimes

Nigiri Sushi

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Preparation info
  • Makes

    20

    Pieces
    • Difficulty

      Medium

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 210 g (7½ oz/1 cup) Japanese short-grain rice
  • 250

Method

  1. Prepare the sushi rice. Spread the rice out on a tray and cool to room temperature. Cover with a damp cloth.
  2. Trim the tuna or salmon into a neat rectangle, removing any blood or connective tissue. Using a sharp knife, cut paper-thin slices of fish from the trimmed fillet, cleaning your knife in a bowl of