Traditional Japanese Nigiri

• •2 cup sushi rice, short-grain
• •2.3 cup water
• •1 kombu, 2x2 inch piece
• •0.5 cup rice vinegar
• •3 tablespoon sugar
• •1 teaspoon salt
• •6 oz sashimi-grade tuna block
• •6 oz sashimi-grade salmon block
• •12 raw large shrimp, shell-on, deveined
• •2 tablespoon wasabi paste
• •0.5 cup pickled ginger (gari)
• •0.5 cup soy sauce

Instructions

1. 1

   Prepare the Sushi Vinegar (Awasezu): Combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until sugar and salt are fully dissolved. Do not boil. Remove from heat and let cool completely.

2. 2

   Prepare the Sushi Rice (Shari): Place the sushi rice in a large bowl. Rinse the rice by adding cold water, gently stirring with your hand, and draining. Repeat this process 5-7 times until the water runs mostly clear. Drain well using a fine-mesh sieve. Transfer the washed rice to a heavy-bottomed pot or rice cooker. Add the measured water and the piece of kombu. Let the rice soak for at least 30 minutes (up to 1 hour).

3. 3

   Cook the Sushi Rice: If using a rice cooker, follow its instructions for sushi rice. If using a pot: Bring the rice and water to a boil over medium-high heat with the lid on. Once boiling, reduce heat to the lowest setting and simmer for 12-15 minutes, or until all water is absorbed. Do not lift the lid. Remove from heat and let it steam, still covered, for another 10 minutes. Remove the kombu.

4. 4

   Season and Cool the Sushi Rice: Immediately transfer the hot cooked rice to a large, non-metallic bowl or a traditional wooden sushi rice tub (hangiri). Pour the cooled sushi vinegar evenly over the rice. Using a rice paddle or spatula, gently fold and cut the rice with a slicing motion to evenly distribute the vinegar, being careful not to mash the grains. Simultaneously, fan the rice vigorously with a hand fan (uchiwa) or a piece of cardboard to cool it down quickly to body temperature, giving it a glossy sheen. Continue folding and fanning until the rice is no longer steaming and is at room temperature. Cover the rice with a damp cloth to prevent it from drying out.

5. 5

   Prepare the Neta (Toppings): For Fish (Tuna, Salmon): Ensure your fish blocks are very cold. Using a very sharp, long knife (like a yanagiba or chef's knife), slice the fish against the grain into pieces approximately 2 inches long, 1 inch wide, and 1/4 inch thick. Aim for 3-4 slices per ounce. You should get about 16-20 slices total. For Shrimp: Bring a pot of lightly salted water to a boil. Butterfly the shrimp by making a shallow cut along the back from head to tail, without cutting all the way through, then gently press flat. Add the butterflied shrimp to the boiling water and cook for 1-2 minutes until they turn pink and opaque. Immediately transfer to an ice bath to stop cooking and chill. Once cold, gently press flat and pat dry.

6. 6

   Form the Nigiri: Set up your workstation with the seasoned sushi rice, sliced neta, a small bowl of water (tezu) for moistening your hands, and a small amount of wasabi paste. Moisten your hands lightly with the tezu (water with a splash of rice vinegar to prevent sticking). Take a small, golf-ball sized portion of sushi rice (about 0.5 oz or 15-20g) and gently form it into an oval shape with your palm and fingers. Do not press too hard. Take a slice of neta (fish or shrimp) and place a tiny dab of wasabi paste in the center of its underside (the side that will touch the rice). This is optional but traditional. Place the neta, wasabi-side down, on top of the rice. Gently press the neta onto the rice with your index finger and thumb, shaping the sides of the rice with your other hand to create a clean, compact form. Aim for 2-3 gentle presses. Repeat for all pieces, arranging them neatly on a serving platter.

7. 7

   Serve: Serve the Traditional Japanese Nigiri immediately with pickled ginger (gari) on the side for palate cleansing, and a small dish of soy sauce for dipping (traditionally, soy sauce is lightly brushed on the neta, not used for dipping the rice).

Chef's Tips

• 💡Rice Temperature: The sushi rice should be at body temperature when forming nigiri for the best texture and flavor.
• 💡Hand Moisture: Keep your hands lightly moistened with tezu (water with a splash of rice vinegar) to prevent rice from sticking and maintain its delicate texture.
• 💡Gentle Touch: Nigiri is all about a gentle touch. Do not press the rice too firmly; it should be airy and yield slightly when bitten.
• 💡Sourcing Fish: Always use sashimi-grade fish from a reputable fishmonger. If unsure, ask your fishmonger for guidance.
• 💡Sharp Knife: A very sharp knife is essential for clean, precise cuts of fish, which impacts both presentation and texture.
• 💡Work Quickly: Once the rice is seasoned and cooled, work relatively quickly to form the nigiri before the rice dries out.