Nigiri Sushi
A quick guide on how to make nigiri sushi at home! Please see the post section, which has a lot more details. Follow my others guides to slice the fish and make sushi rice before starting on the nigiri.
Ingredients
- 1 piece thinly sliced fish click for a how-to guide!
- 1.5 tablespoon prepared, seasoned sushi rice click for the recipe!
Instructions
- Run your hands under water in the sink and shake off any excess.
- Using wet hands, pick up about 1.5 tablespoons of sushi rice.
- Squeeze the rice together between your palms and form it into the oblong shape, about 2 inches long by 1 inch wide. (This step will take a little time and patience to master)
- Place the formed rice ball on a plate and continue on to the next one. Don't worry if the rice ball seems a little too wet from the water on your hands, this will evaporate off as it sits.
- Between every 1 to 2 nigiri, rinse your hands in the sink. You'll feel the residual rice starches on your hands (they'll feel a bit slimy), rinse and rub your hands together until this is gone, then shake off the excess water and continue to the next nigiri.
- Once all the rice balls are formed, place one piece of sliced fish on each one. They're now ready to serve, or be dressed up with some toppings as discussed in this post!
Notes
Before making nigiri, prepare sushi rice with this recipe.
Before making nigiri, thinly slice the fish. Please see How to Slice Fish for Sushi for a simple guide!
Please see the post section of this page for an extensive guide on how to make nigiri! It contains a lot more info that what can fit into this basic recipe.
Nutrition
Serving: 1 nigiriCalories: 45kcal
Love this recipe?Join us on Instagram to never miss a new post!