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Classic Nigiri Sushi at Home

How to make classic nigiri sushi at home with seasoned rice, fresh tuna and salmon, and a touch of wasabi.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 300 g Japanese short-grain rice
  • 360 ml water
  • 60 ml rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 200 g sashimi-grade tuna
  • 200 g sashimi-grade salmon
  • 2 tsp wasabi paste
  • Soy sauce and pickled ginger to serve

Method
 

  1. Rinse the rice until the water runs clear, soak for 30 minutes and cook.
  2. Dissolve the vinegar, sugar and salt. Fold into the hot rice while fanning it. Cover with a damp cloth.
  3. Slice the fish against the grain into pieces about 7 × 3 cm and 5 mm thick.
  4. Wet your hands with vinegared water. Shape 20 g of rice into a small oblong.
  5. Dab a little wasabi on a slice of fish, lay the rice on top and press gently so the fish drapes over.
  6. Serve at once with soy sauce and ginger. Dip the fish side, not the rice, into the soy.

Notes

Use rice at body temperature. Cold rice falls apart and dulls the flavour of the fish.