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Nigiri-zushi

Ready in 20 mins

Recipe by Graham 

Nigiri-zushi consists of a small portion of Sushi Rice that is shaped in the hands. A thin piece of fish like tuna or shrimp is draped over the top and, sometimes, a thin strip of nori seaweed is used to bind the fish to the rice and add colour and flavour.

Preparation Time

20 Minutes

Ingredients for Nigiri-zushi

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 cups cold Japanese Sushi Rice
6 oz tuna
6 oz halibut
6 oz red snapper
6 oz mackerel
8 prawns
  pickled ginger
2 teaspoons wasabi paste
  dark soy sauce

How to Cook Nigiri-zushi

  1. The basis is the same for all nigri. You form the rice into a slightly rounded shape and join a thin slice of raw fish or a cooked prawn (split down the middle) to it. The diagrams below should help..
    1
    1. Moisten your hands with 'Te-zu'
    2. Take about one ounce (25 g) of Sushi Rice in your right hand and make an egg-shaped rice ball in your palm.
    3. Pick up a piece of sliced fish with thumb and index finger of your other hand.
    		Te-zu (hand-vinegar) is prepared by diluting rice vinegar with water by about 1:3.

    Preferably the temperatures of Sushi Rice (Shari) and your hands should be the same. Shari tends to stick to cold hands.
    2
    1. Holding the shaped Sushi Rice, scoop up a tiny amount of wasabi with the right index finger.
    2. Rest the fish between the second and third joints of your left hand fingers.
    3
    1. Smear the wasabi on the centre of the fish.
    		No need to spread the Wasabi, otherwise it can prevent good cohesion between the fish and the rice.
    4
    1. Place the rice onto the fish.
    2. Gently press the centre of the rice with the thumb to introduce some air into the rice.
    		'Airing' the rice is the most important part of making good nigiri-zushi.
    5
    1. Hold and close the nigiri by the four fingers of your left hand and press with two fingers of your right hand.
    2. Push down the end of the nigiri with the left thumb at the same time.
    		Do not press too hard - just enough for the fish to adhere to the rice.
    6
    1. Turn your right hand round to show your palm.
    7
    1. Transfer the sushi (nigiri) from your left palm over to your right.
    8
    1. By turning each hand again in reverse, return the nigiri to left palm. Now it has been rotated horizontally by 180°.
    2. Again press and push as in step 5
    		The other end is now made firm by the thumb.
    9
    1. By rolling the nigiri (either with a help of your right index finger, or simply rolling it in your palm) turn it so it has the fish side up.
    10
    1. Again press and push the same way as before.
    		Do not press too much. The critical point is that the outside of the nigiri is firm enough but inside is still loose.
    11
    1. Pick up the nigiri and rotate horizontally by 180°.
    2. Again press and push in the same way.
    3. Repeat this once or twice more.
    12
    1. Make any final adjustments on both sides, if necessary, then press one last time.
    		Nigiri of 'Funazoko' (ship-bottom) shape is now complete.
  2. The more Nigiri-zushi you make, the more expert you will become at shaping them. Carefully arrange them on a plate (or plates), along with a few slices of pickled ginger. In a small dipping bowl, pour a little soy sauce - about ½" (1cm) depth - and serve next to each plate.
GRAHAM'S HOT TIP:
Be sure to slice the fish very thin. If it's too thick, it won't take the shape of the rice.