Cookbook:Nigirizushi

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Cookbook | Ingredients | Recipes

Ingredients[edit]

Procedure[edit]

  • For nigirizushi requiring a band of nori to hold the sushi together, cut the nori into strips about 1/4 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.
  • Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block from 1/2 inch to 1 inch wide, 1 inch to 1 1/2 inch long (2.5 cm to 4 cm), and 1/2 inch to 3/4 inch high (1.5 - 2 cm). 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.
  • For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice.
  • Add the selected topping on top of the sushi rice.
  • 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.

Common nigirizushis[edit]

  • Broiled eel: sushi rice, broiled eel, nori band. Top with eel sauce and bonito and/or sesame seeds.
  • Salmon: sushi rice, salmon.
  • Shrimp: sushi rice, shrimp. Clean and butterfly the shrimp prior to using.
  • Mackerel: sushi rice, mackerel.
  • Tuna: sushi rice, tuna.