Nigiri Sushi
Nigiri, or nigirizushi, is a variety of sushi where a topping is placed on a small bed of seasoned sushi rice.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
If making nigirizushi that requires a band of nori to hold the sushi together, cut the nori into strips about ¼ inch wide and long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Place one such strip on the preparing surface.
- 02
Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block about ½–1 inch wide, 1–1½ inch (2.5–4 cm) long, and ½–¾ inch (1.5–2 cm) high. It takes considerable experience to form pleasing sushi bases by hand (beginners may find a plastic sushi mold helpful for forming the bases). Wetting the hands in water prior to forming each sushi base keeps the rice from sticking to the hands.
- 03
For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice.
- 04
Add the selected topping on top of the sushi rice.
- 05
If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Tim Reckmann from Hamm, Deutschland; view original image record .
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