Nigiri Sushi

Name: Nigiri Sushi (握り寿司)
Prep time: 45 min
Total time: 45 min
Yield: Makes: About 40–50 Nigiri
Cuisine: Japanese
Ingredients: 50 g (1¾ oz) salmon caviar; 1 teaspoon rice vinegar; 2 teaspoons wasabi; soy sauce, for dipping; 400 g (14 oz) salmon, tuna or yellowtail fillet, skin and bones removed; 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; 400 g (14 oz) salmon, tuna or yellowtail fillet, skin and bones removed

握り寿司

Preparation info

Makes: About
40–50
Nigiri

Difficulty
Easy
Ready in
45 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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.

Ingredients

Fresh

400 g (14 oz) salmon, tuna or yellowtail fillet, skin and bones removed
4

Asia
Japan
Fish course
Pescatarian

Method

Following the instructions on page 124, slice the fish into 5 cm (2 inch) long, 3 cm (

Ingredients

Fresh

Method

Photos