Nigiri
Materials
- Fish, shrimp or egg
- Sushi rice
- Wasabi optional
- Nikiri sauce optional
Instructions
Curing the fish (optional)
- Take your fillet of fish and generously salt with kosher salt. Cover it with plastic and put it in the fridge for 10 minutes - 2 hours
- Take your fish out of the fridge and rinse all the salt off under cold water. Gently pat it dry with paper towel
Cutting the fish
- Slice your fish into thin nigiri fillets
Assembling the nigiri
- Take your piece of fish, or shrimp, and smear it with a small amount of wasabi (optional)
- Take a small handful of rice and start to gently press it into a rectangular shape
- Put your rice onto your fish and flip the whole thing over
- With 2 fingers, gently mould the fish around the rice
- Add a brush of nikiri sauce on top (optional)