Nigiri Sushi



Preparation info

  • Difficulty


  • Makes: About



Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 45 Minutes

Making nigiri sushi is easier than you think. The key is to purchase the freshest fish possible and to cut it using the correct technique. Follow the sushi rice instructions for the perfect rice.



  • 400 g (14 oz) salmon, tuna or yellowtail fillet, skin and bones removed
  • 4 scallops
  • 1 quantity of cooked Sushi Rice, cooled to room temperature
  • 50 g ( oz) salmon caviar


  • 1 teaspoon rice vinegar
  • 2 teaspoons wasabi
  • soy sauce, for dipping


Following the instructions on page 124, slice the fish into 5 cm (2 inch) long, 3 cm ( inch) wide and 1 cm (½ inch) thick slices. Slice the scallops in half, without cutting all the way through, then open out flat like a book.

Add the rice vinegar to a small bowl of water and put some wasabi in a tiny dish. Wet both of your hands with the water – this will prevent the rice from sticking to your hands.

Scoop 20 g (¾ oz) sushi rice into your right hand and gently shape it to make a long oval shape. Try to not grip it too hard so the rice holds its own shape. Flatten the base of the rice. The top, which is where the fish will lay, should be rounder in shape.

Spread a small amount of wasabi onto the sashimi. Gently lay the sashimi on top of the rice, wasabi side down, and lightly press so the sashimi sticks to the rice. Repeat until all the rice and sashimi has been used.

Garnish the sushi with the caviar and serve with the soy sauce for dipping.