The following are mix-and-match recipes, making enough rice and toppings for 8 nigiri sushi all up. To make sushi for a crowd, start with four times the amount of rice and one quantity of each topping, giving you 32 pieces of sushi.
Rinse and drain the rice. Continue to do this until the water runs clear – this usually takes 5–7 thorough rinses. Tip the rice and 2/3 cup (
Meanwhile, mix together the vinegar and sugar until the sugar has dissolved.
Now take the lid off the rice and stir it around with a rice paddle or wooden spatula. Use a paper fan, or a book, to fan the rice and cool it down more quickly, gradually pouring in the vinegar mixture and stirring to mix well. Go gently so as not to break up the rice too much.
When the rice is at room temperature, divide it into eight balls, then shape each ball into a sushi-sized log about 5 cm in length. Top with your chosen toppings, wrap with nori and serve garnished with cucumber and tomato.
© 2019 All rights reserved. Published by Murdoch Books.