Hand-Moulded Sushi

Name: Hand-Moulded Sushi (Nigiri-zushi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 45 ml/3 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 15 ml/1 tbsp water; 4 raw king prawns (jumbo shrimp), head and shell removed, tails intact; salt; gari, to garnish; 4 scallops, white muscle only; 15 ml/1 tbsp rice vinegar, for moulding; 2 quantities su-meshi; 425 g/15 oz assorted fresh seafood, skinned, cleaned and filleted; shoyu, to serve

Nigiri-zushi

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Originally developed in Tokyo as street finger food, Nigiri-zushi is prepared with the freshest of fish and eaten within a matter of a few minutes of making.

Ingredients

4 raw king prawns (jumbo shrimp), head and shell removed, tails intact
4 scallops, white muscle only
425 g

Asia
Japan
Fish course
Pescatarian
Street Food
Tokyo

Method

Insert a bamboo skewer or cocktail stick (toothpick) into each prawn lengthways. This stops the prawns curling up when cooked. Boil them in lightly salted water for 2 minutes, or until they turn pink. Drain and cool, then pull out the skewers. Cut open from the belly side but do not slice in two. With the point of a sharp knife, scoop up the black vein running down its l