Free recipe
Nigiri Sushi Plate
Built around sushi rice and water -- the method starts by rinsing the sushi rice in cold water several times until the water runs almost.
Anchored by sushi rice, water and rice vinegar, this Asian dish starts by rinsing the sushi rice in cold water several times until the water runs almost and comes together in about 50 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around sushi rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 oz (225 g) sashimi-grade fish (salmon and tuna), thinly sliced
- Wasabi, soy sauce, pickled ginger
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Rinse the sushi rice in cold water several times until the water runs almost clear, then drain.
Cook the rice with the water (rice cooker, or covered pot simmered 12 minutes then rested 10 minutes off the heat).
Gently warm the rice vinegar, sugar, and salt until dissolved, then fold it through the warm rice with a cutting motion. Let the rice cool to body temperature.
With wet hands (so the rice does not stick), take about 1 tablespoon of rice and gently press it into a small oval.
Smear a tiny dab of wasabi on the rice, drape a slice of fish over the top, and press gently to shape.
Repeat to make the rest of the nigiri.
Arrange on a plate and serve with soy sauce, pickled ginger, and extra wasabi.
The step worth not rushing: Gently warm the rice vinegar, sugar, and salt until dissolved, then fold it through the warm rice with a cutting motion. Let the rice cool to body temperature.
