Nigiri Sushi (How to Make Sushi Rice and Form the Sushi)
Nigiri Sushi (How to Make Sushi Rice and Form the Sushi)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, nigiri sushi (how to make sushi rice and form the sushi). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Nigiri Sushi (How to Make Sushi Rice and Form the Sushi) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Nigiri Sushi (How to Make Sushi Rice and Form the Sushi) is something which I’ve loved my entire life. They’re fine and they look fantastic.

As already mentioned, nigiri sushi topping can vary, but the basic form is "plain" salmon nigiri. So if it is salmon or tuna fish nigiri sushi you are making, the following measurements should be just fine. If you've ever been to a sushi restaurant, you've probably eaten Nigiri sushi, or sushi rice topped with seafood.

To get started with this particular recipe, we have to first prepare a few components. You can have nigiri sushi (how to make sushi rice and form the sushi) using 5 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Nigiri Sushi (How to Make Sushi Rice and Form the Sushi):
  1. Get 1000 grams White cooked rice
  2. Make ready 80 ml Vinegar
  3. Prepare 20 grams Salt
  4. Take 50 grams Sugar
  5. Prepare 55 to 60 pieces Toppings (neta) of your choice

Just form it lightly and softly. Don't moisten your hands with too much vinegar-water, or the rice will get wet and may fall apart. Making traditional nigiri sushi (finger sushi) is actually quite simple. Follow these steps to make your very own!

Instructions to make Nigiri Sushi (How to Make Sushi Rice and Form the Sushi):
  1. Combine the sushi vinegar ingredients and mix together well. Put into a pan and heat over low heat. When the sugar and salt have dissolved, it's done.
  2. Use freshly cooked rice. If you use rice that's been kept warm for a while, it won't absorb the sushi vinegar and will become wet and soggy. Use a bit less water than usual when cooking the rice.
  3. Transfer the freshly cooked rice to a pre-moistened wooden sushi tub, and pour on the sushi vinegar. Cut the vinegar into the rice with a rice paddle. Don't knead the rice.
  4. Fan the rice to evaporate any excess moisture. This also adds shine to the rice grains,
  5. When the rice has cooled down to the point where you can touch it with your hands, cover it with a tightly wrung out moistened kitchen towel, then with the lid.
  6. Each piece of nigiri sushi weighs about 16-18 g. With 3 rice cooker cups worth of rice (before cooking) you can make 55 to 60 pieces. When slicing the fish, slice against the grain.
  7. If you hold the knife vertically 2 mm before you slice though the fish, the cut side will have a nice and clean finish.
  8. This is how it looks when you hold the knife blade vertically. The right side of the slice will be a bit thicker.
  9. Moisten your hands with vinegar-water (50/50 rice vinegar and water mixed together). Hold a piece of topping (a fish slice here) in your right hand, and spread on a tiny bit of wasabi with your left index finger.
  10. Make a small round ball of sushi rice and place it on the topping. Make a dent in the sushi rice with your left thumb. This makes a packed sushi rice that is soft and gently falls apart in your mouth.
  11. Press the top and bottom of the shari with your right thumb and index finger.
  12. Press the shari with your right index finger to form the bottom of the sushi.
  13. Roll the whole sushi in your palm and turn it over so that the topping is on top.
  14. Press both sides with your right thumb and index finger.
  15. Press the top of the sushi with your left thumb while you press down with your right index finger.
  16. Flip it over.
  17. Press the sides as in Step 14.
  18. Press the top of the sushi with your left thumb while you press down on it with your right index finger, as in Step 15.
  19. The nigiri sushi is complete, but if it feels too loose, repeat Steps 13 to 15 again.
  20. Try making the sushi with all kinds of toppings - it's fun!

This is necessary any time you will be working with sushi rice to enable you to handle it without it sticking to your hands and making the task of shaping impossible. How to Make Sushi- How to Make Nigiri Sushi. How to Make Nigiri Sushi Basic Setup. This is the basic style of the Edo style sushi. The sushi rice component of the nigiri is called the shari, and the main ingredient is called the neta.

So that is going to wrap this up for this exceptional food nigiri sushi (how to make sushi rice and form the sushi) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!