Sushi Nigiri

A classic form of sushi, featuring a slice of raw fish over a small bed of sushi rice.

Ingredients

For the Sushi Rice:

• 300g sushi rice
• 350ml water
• 60ml rice vinegar
• 30g sugar
• 10g salt

For the Toppings:

• 200g sushi-grade raw fish (e.g., tuna, salmon)
• Wasabi
• Soy sauce, for serving

Instructions

Sushi Rice Preparation:

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice with the water in a rice cooker or on the stovetop.
3. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar and salt are dissolved.
4. Once the rice is cooked, transfer it to a large wooden or plastic bowl.
5. Gradually pour the vinegar mixture over the rice, folding it in with a rice paddle.
6. Let the rice cool to room temperature before using.

Nigiri Assembly:

1. Slice the sushi-grade fish into thin, rectangular pieces.
2. Wet your hands with water to prevent the rice from sticking.
3. Take a small amount of sushi rice (about 2 tablespoons) and gently form it into a small, oblong shape.
4. Dab a small amount of wasabi on the underside of the fish slice.
5. Place the fish slice on top of the rice, gently pressing it down to adhere.
6. Repeat with the remaining rice and fish.
7. Serve the sushi nigiri with soy sauce for dipping.