Rice Cookers Recipes

Nigiri Sushi

Zojirushi Recipe – <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.

            	<i>Nigiri Sushi</i>  Ingredients

Ingredients (serves 4, makes 48 pieces):

  • 3 cups* cooked sushi rice (see here)
  • 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

              <i>Nigiri Sushi</i> Step 1

Wash hands thoroughly and prepare a plating dish near you.

              <i>Nigiri Sushi</i> Step 2

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

              <i>Nigiri Sushi</i> Step 3

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

              <i>Nigiri Sushi</i> Step 4

Using the finger tips of your right hand, lightly collect a bite-sized ball of sushi rice (1-1/3 to 2 tablespoons). Do not squeeze the rice.

              <i>Nigiri Sushi</i> Step 5

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

              <i>Nigiri Sushi</i> Step 6

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

              <i>Nigiri Sushi</i> Step 7

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

              <i>Nigiri Sushi</i> Step 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).

              <i>Nigiri Sushi</i> Step 9

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

              <i>Nigiri Sushi</i> Step 10

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

              <i>Nigiri Sushi</i> Step 11

The edge is the shorter side of the sushi.

              <i>Nigiri Sushi</i> Step 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.

              <i>Nigiri Sushi</i> Step 13

Turn the sushi clockwise 180°.

              <i>Nigiri Sushi</i> Step 14

Repeat steps 10-12.

              <i>Nigiri Sushi</i> Step 15

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

              <i>Nigiri Sushi</i> Step 16

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

              <i>Nigiri Sushi</i> Step 17

Serve immediately.