Nigiri Sushi
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Wash the rice until the water rinses clear
2
Drain the rice in a colander and let it stand for 30 minutes
3
Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker
4
Bring the water to a boil
5
Reduce the heat to a simmer and cover the pot
6
Cook for 15 minutes
7
Remove the cover, place a damp towel over the rice, and let cool for 10 minutes
8
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved
9
If you like sweeter vinegar, add more sugar
10
Pour sushi vinegar over cooked rice and mix it gently
11
You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature
12
The lid should remain open
13
Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw
14
Only purchase sushi-grade fish
15
With salmon, be sure to cover fish with salt and leave for 1 hour
16
Then, rinse off salt and put it into the freezer
17
Once frozen, defrost and use for sushi
18
Slice the fish very thinly into bite-sized pieces
19
Hand-mold fingers of rice and place a thin slices of fish on the top