How to make classic nigiri sushi at home with seasoned rice, fresh tuna and salmon, and a touch of wasabi.
About this Japanese recipe
Nigiri, hand-pressed rice topped with fish, is the heart of Edomae sushi, the style that developed in Tokyo. The rice matters as much as the fish.
Ingredients you will need
The main ingredients are japanese short-grain rice, water, rice vinegar, sugar, salt, sashimi-grade tuna. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr 50 min in total: 1 hr of preparation, 20 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 4.
Inspired by Jiro Ono
Jiro Ono has spent his career refining Edomae nigiri. Home nigiri will not match a master’s counter, but these steps cover the basics of the craft. Read our profile of Jiro Ono.
This is our own home-kitchen version of a classic dish. It is not Jiro Ono’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Classic Nigiri Sushi at Home
Ingredients
Method
- Rinse the rice until the water runs clear, soak for 30 minutes and cook.
- Dissolve the vinegar, sugar and salt. Fold into the hot rice while fanning it. Cover with a damp cloth.
- Slice the fish against the grain into pieces about 7 × 3 cm and 5 mm thick.
- Wet your hands with vinegared water. Shape 20 g of rice into a small oblong.
- Dab a little wasabi on a slice of fish, lay the rice on top and press gently so the fish drapes over.
- Serve at once with soy sauce and ginger. Dip the fish side, not the rice, into the soy.