Nigiri sushi is a type of Japanese sushi made with raw fish that is placed on top of a small ball of rice, made by hand. Sometimes a piece of toasted seaweed (nori) is used to join the two pieces and keeps the fish in place on top of the rice, but it is optional.
The type of fish used is varied, including: tuna, eel, haddock, herring, red snapper, octopus and cuttlefish. It can be served raw (thinly sliced), grilled or in batter; if it is raw, only the best pieces are used to make sure they are healthy. A vegetarian version of nigiri sushi can also be made using spiced or pickled vegetables, cut into thin slices, such as carrots or mushrooms. Tofu can also be used as a substitute for fish. It is usually served in pairs, as a sign of peace and harmony.
In this article, you will learn how to make both seafood and vegetarian nigiri sushi.
Ingrediants
Seafood Nigiri Sushi:
- 2 boiled shrimp
- 2 slices of tuna
- 2 slices of salmon
- 120 grams of sushi rice
- 1/2 teaspoon wasabi paste (for each piece of nigiri)
- 475 ml of water and vinegar (add a little rice vinegar to the water, it works as a disinfectant)
vegetarian nigiri-zushi:
- 150gr of sushi rice
- 1 large spiced carrot thinly sliced into diagonal strips
- 10 spring onions, only the green part, blanched
- 1 teaspoon of fresh ginger, peeled and grated
- Teriyaki sauce for dipping
- Water and vinegar as above
Steps
Method 1 of 2: Seafood version
Step 1. You must be absolutely sure of the quality of the fish
If you can't verify it's high quality, don't use it raw. Instead, do it broiled, roasted, or in the oven before cutting it.
Step 2.
Cut each piece of fish into small pieces and thin slices.
Avoid making large pieces or uneven cuts, the presentation of the fish is important.
Step 3. Put your hands in the vinegar and water mixture and make sure they stay wet
Having wet hands prevents the rice from sticking to them as you work it.
Step 4. Take some sushi rice (about ¾ of your palm)
Spin it and press to join it until it becomes a solid rectangular block.
Step 5. Place a comma of wasabi on one side of the fish slice and then place the fish on the block of rice, with the wasabi side on the rice
Step 6. Shape the two pieces together
Hold the tuna and rice in your left hand and use two fingers of your right to press the fish down and give it a rounded rectangle shape.
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Nigirisushi7 You will have to rotate and overturn the rice with the slice of fish to obtain the rounded shape, pressing at the same time with both fingers.
Step 7.
Repeat the steps using salmon and shrimp.
This will complement three pairs of nigiri sushi.
Step 8. Garnish and serve
The presentation of the sushi is a bit like creating a Zen garden for some chefs. Adding the right elements to embellish the dish is an important part of making sushi. Nigiri sushi is complemented by artful arrangements and toppings; other presentation ideas include:
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Anago Shira Nui AUD5.50 each Grilled or roasted nigiri sushi.
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Yuri Japanese Restaurant Dinner Nigiri sushi with some fish roe.
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Maguro Shira Nui AUD4.50 each photo by David Nigiri sushi with vegetables.
Method 2 of 2: Vegetarian Version
Step 1. Make 10 rice balls
Make them in the shape of a rectangle. Remember to keep your hands wet when working the rice.
Step 2. In one hand, hold the pickled carrot slice
Hold the carrot slice in your hand slightly cradled to give it the right shape.
Step 3. Place the rectangular pieces of rice inside the cradle-made carrot slices
Gently press the rice inside, using your index and middle fingers, keeping your thumb on top to keep the rice from spilling out.
Step 4. Turn over the rice
The carrot piece will be on top now. Keep pressing this topping onto the rice, then rotate the sushi 180 degrees and repeat. From above, it should be difficult to see the rice under the carrot slice.
Step 5. Tie the spring onion about halfway through each sushi like a belt
Garnish with chopped ginger and serve with teriyaki sauce for dipping.
Advice
- The concept of nigiri sushi is to eat rice and fish together, not separate them.
- Wasabi is optional; however, it has the benefit of acting as a glue to attach fish or other toppings to rice, something you may really need.
- The most common sushi nigiri include: ebi (shrimp), tamago (egg), salmon, unagi (eel), and hamachi.
- Vegetarian versions include: mushrooms, tofu, spiced omelette, sliced avocado etc.
Warnings
- Raw fish should always be frozen at low temperatures (-20 ° C for at least 24 hours) before using it for sushi. There are many parasites, some deadly, and freezing is the only way to kill them. The typical home freezer doesn't even come close to these temperatures, so make sure it's been frozen well.
- Use only high quality fish for nigiri with raw fish. Buy from a fisherman that you are sure of will provide you with quality fish.
- Be patient and take your time when rolling sushi; it takes some effort to guess the right shape.
