How to Make Nigiri Sushi

There are few foods as diverse as sushi. Nigiri, which translates to “two fingers,” is a traditional type of sushi, consisting of fresh fish and vegetables laid over a mound of sweet and salty vinegared sushi rice. The roll is then chilled and served, delivering the perfect blend of tangy flavours with the smooth texture of the fish.

Sushi goes back many centuries, originating in China between the 5th and 3rd centuries BC when fish was preserved in salt. Hanaya Yohei is credited with creating the nigiri that we know and love today. The skills needed to make this popular dish take time to master. However, it is possible to create at home with some practice.

Make a platter of beautiful nigiri sushi for a dinner party or a delicious lunch - this recipe requires just a few familiar ingredients designed for simplicity while still delivering plenty of flavour and texture.

How to Make Nigiri

Nigiri is a highly-prized dish in Japanese cuisine and is loved around the world. This hand-formed sushi requires a unique technique to create a neat and visually-appealing presentation.

Ingredients:

• 320 g sushi rice
• 1 (130 to 150 g) piece of sushi-grade salmon or tuna
• Wasabi (as desired)
• Pickled ginger (as desired)

Instructions:

1. Prepare your sushi rice.

2. Wet your hands to prevent the rice from sticking to your fingers as you shape it.

3. Shape a ball of rice (about 25 g) into an oval.

4. Press down gently on the rice ball with your thumb so that the front and back of the oval are flat. When correctly formed, the rice should be flaky and firm. Avoid packing it too tightly as this can cause the rice to become chewy and dense.

5. Slice the piece of fish thinly. Use a sharp knife to slice, as fish is delicate and you want to achieve a smooth texture and clean edges.

6. Place a thin slice in your hand. Add a dab of wasabi to the centre of the fish, then place the oval of rice on top. Press down gently.

7. Flip the piece of sushi over so the fish side is on top. Reshape the sushi so that it becomes one component and doesn’t fall apart. Repeat with the remaining ingredients.

8. Serve nigiri with pickled ginger and soy sauce.