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Sushi Nigiri
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 8 slices of fresh fish (such as tuna, salmon, or yellowtail)
- Wasabi (optional)
- Soy sauce (for dipping)
Instructions
- Rinse the sushi rice in a strainer under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds, then stir until the sugar and salt are dissolved.
- Transfer the cooked rice to a large wooden or glass bowl. Gradually add the vinegar mixture to the rice, folding it in with a wooden spoon. Continue to fold the rice until it has cooled to room temperature.
- With wet hands, shape the rice into small oblong shapes, about 2 inches long and 1 inch wide.
- Slice the fish into thin pieces, about 1 inch wide and 2 inches long.
- Place a slice of fish on top of each rice mound, pressing gently to adhere.
- Serve the sushi nigiri with wasabi and soy sauce on the side. Enjoy!
Sushi Nigiri, a classic Japanese dish, has a rich history dating back to the Edo period. It originated as a street food in Tokyo, where it was served as a quick, flavorful snack. The dish consists of a small, hand-pressed mound of vinegared rice topped with a slice of fresh fish or seafood. The art of making perfect Nigiri requires skill and precision, with chefs meticulously selecting the best cuts of fish and mastering the delicate balance of flavors. Today, the best Nigiri can be found in renowned sushi restaurants in Tokyo, such as Sukiyabashi Jiro. The key to exceptional Nigiri lies in the quality of the fish and the expertly seasoned rice, ensuring a harmonious blend of textures and flavors.
30 min
4
200 calories
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