Modern nigiri was popularized in Edo (present-day Tokyo) in the 19th century as a quick way to serve fresh sushi to workers, evolving from much older techniques of preserving fish in fermented rice.
Japanese
Nigiri Sushi
Homemade Japanese nigiri sushi step by step: vinegared rice and fresh fish, traditional recipe.
- Japan
- Starter
- Light
- High protein
- Low fat
- medium
45 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 22 g
- Carbohydrates 42 g
- Fat 6 g
Story behind the dish
Preparation
Nigiri sushi is a Japanese preparation with difficult difficulty. Reserve about 65 minutes in total (45 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of sushi rice.
- Have ready: 60 ml of rice vinegar.
- Have ready: 2 tablespoons of sugar.
- Have ready: 1 teaspoon of salt.
- Have ready: 300 g of fresh sashimi quality fish (tuna, salmon).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash the rice until the water runs clear and cook it with…
Wash the rice until the water runs clear and cook it with the proportion of water indicated on the package. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix vinegar
Mix vinegar, sugar and salt hot until dissolved, and add it to the freshly cooked rice, fanning while mixing with cutting movements (not stirring). Taste before serving: the balance between salt, acidity and fat defines the final result. In demanding recipes, do not improvise times: precision makes the difference. Taste before serving: the balance between salt, acidity and fat defines the final result.In demanding recipes, do not improvise times: precision makes the difference.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Let the rice cool to room temperature
Let the rice cool to room temperature, covered with a damp cloth. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the fish into slices of approximately 1
Cut the fish into slices approximately 1.5 cm thick with a very sharp knife, in one movement. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Moisten your hands
Wet your hands, take a portion of rice (approx. 20 g) and form a small oval block. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add a pinch of wasabi on the rice and place the sheet of…
Add a pinch of wasabi over the rice and place the fish sheet on top, pressing gently to adhere. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step.In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Use fish labeled suitable for raw consumption (previously frozen according to regulations) for food safety.
- The rice should be at room temperature, never cold from the refrigerator, when assembling the nigiri.
Variations
- Tortilla nigiri (tamago)
- Cooked shrimp nigiri
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