ZOJIRUSHI
facebook twitter youtube
RECIPESarrowRice CookersarrowNigiri Sushi
<i>Nigiri Sushi</i>
  Nigiri is a style of Japanese sushi that was invented in Tokyo during the Edo period (early 1800s). Because it was made with fresh fish caught in Edo-Mae (now known as Tokyo Bay), Nigiri is also called Edo-Mae sushi. There are several ways to make Nigiri (which means to grasp). Here, we will go over the popular Kotegaeshi-style of Nigiri.

Ingredients (serves 4, makes 48 pieces):

  • 3 cups* sushi rice (see Sushi Rice recipe)
  • 48 bite-sized pieces of topping (sashimi-quality fish, seafood or any sliced food of your choice) in 1.5" x 3.5" strips, with thickness up to 1/2"
  • Wasabi paste (Japanese horseradish), optional

Water to wet hands to prevent rice from sticking:

  • 1 cup cold water
  • 1 Tbsp. rice vinegar

Garnish and Condiments:

  • Soy sauce
  • Pickled ginger
  • Wasabi paste
  • Garlic, sliced and roasted
  • Basil

*3 cups raw rice, about 2-lbs. cooked rice

1

Wash hands thoroughly and prepare a plating dish near you.

2

Mix 1 cup of cold water and 1 Tbsp. of rice vinegar in a small bowl. Wet both hands in this hand water.

3

Hold a piece of sliced topping in your left hand and lay flat on your palm.

4

Using the finger tips of your right hand, lightly collect a bite-sized ball of sushi rice (0.6-0.7 oz., 15-20g). Do not squeeze the rice.

5

While holding the rice ball in your palm, scoop a tiny bit of wasabi paste with your right index finger.

6

Smear the wasabi on the middle of the sliced topping in your left palm.

7

Place the rice ball in your right palm on the topping.

8

Press the middle of the rice ball with your left thumb, making an indentation. (This helps to keep the rice steady and makes a tiny air pocket in the rice for a fluffy texture).

9

Roll the sushi on your left hand towards the fingertips to end up with the topping side up.

10

Shape the top edge of the sushi with your left thumb.

11

The edge is the shorter side of the sushi.

12

Without moving your thumb, gently fold your left hand to shape the sushi on the sides, as you use your right index and middle fingers to hold the topping in place. The right fingers are like a lid to the left hand’s mold. Do not use to apply pressure.

13

Turn the sushi clockwise 180°.

14

Repeat steps 10-12.

15

Hold the sides of the sushi with your right hand, and place the finished sushi on the serving plate.

16

Your sushi rice should resemble a boat when seen from the side.

17

Serve immediately.

Printable Page
Brown Rice
White Rice
Artichoke Mixed Brown Rice
Asparagus Rice with Seared Scallops
Baked "Mac and Cheese" Style Brown Rice
Baked Rice "Gratin"
Baked Risotto Lasagna Style
Beef Miso and Rice on Salad Leaf
Bibimbap (Korean Rice Bowl)
Black Sesame Cake
Brown Rice and Chickpea Salad with Orange and Red Onion
Brown Rice Tabbouleh
Brown Rice and Turkey Sloppy Joes
Cauliflower Creamed Rice with Seared Salmon
Caprese Rice Salad
Chakin-sushi
Chili Cheese Rice and Hot Dogs
Deconstructed California Roll
Dijon Shrimp and Tomato Rice
Eastern Mediterranean Vegetables and Brown Rice
Garlic Flavored Beef Yakimeshi, Stir-Fried Rice
Gomoku Sushi
Green Peas and Asparagus Doria
Green Tea Rice
Green Vegetable Sushi
Gumbo Bowl
Gyu-Don (Beef Bowl)
Jambalaya
Kurigohan (Japanese Chestnut Rice)
Loco Moco
Maki Sushi (Sushi Roll)
Nigiri Sushi
Rice with Sausage, Onion, Ketchup and Sunny-Side-Up Egg
Paella
Pad Thai Shrimp Mixed Rice
Rice Croquette
Rice Omelet (Japanese Omu-Rice)
Salmon Chazuke (Green Tea Rice Soup)
Salmon Teriyaki with Mixed Vegetables over Rice
Shiitake-Gohan (Shiitake Mushroom Rice)
Shrimp and Rice Ceviche
Shrimp Yakimeshi, Stir-Fried Rice
Spicy Curry Flavored Vegetable Yakimeshi, Stir-Fried Rice
Steel Cut Oatmeal
Summer Curry with Brown Rice
Sushi Rice
Sweet Rice Cooked with Adzuki Beans
Takikomi-Gohan (Mixed Rice)
Taco Rice Bowl
Tamago-Donburi (Egg Bowl)
Temaki Sushi
Temari-sushi
Ten-Don (Tempura Bowl)
Tenmusu (Tempura Rice Ball)
Tricolor Soboro Bowl
Tuna & Avocado Tower
Vegetable Brown Rice Zosui (Japanese Rice Soup)
Wakame-Gohan (Seaweed Mixed Rice)
Whole Wheat Sponge Cake
Wild Rice and Chicken Liver Crostini
Wild Rice Salad