Nigiri Sushi
Nigiri sushi is one of the most popular forms of sushi, prized for its simplicity and ability to showcase the fresh flavors of high-quality seafood.
The term nigiri means “to grasp” in Japanese, reflecting how each piece is hand-crafted.
Nigiri sushi consists of a small mound of vinegared rice, shaped by hand, with raw or cooked fish, seafood, or occasionally, other toppings, gently placed on top.
A dab of wasabi is often added between the rice and fish for spice and balance.
The beauty of nigiri lies in its simplicity, with a focus on the quality of the ingredients. Popular nito (toppings) include tuna, salmon, shrimp, and eel, each bringing unique textures and flavors.
Often served with pickled ginger and soy sauce, nigiri allows each piece to be customized to taste.
Unlike rolls, nigiri sushi is typically eaten upside down, so the fish touches the palate first, enhancing the experience.
This sushi style has a long history in Japan, and it is a favorite choice among Japanese cuisine for those who desire fresh, natural flavors in an artistically simple form.
How to Make Nigiri Sushi?
Here’s a detailed guide to making Nigiri Sushi at home, focusing on each step to help you achieve beautifully crafted, delicious sushi.
Ingredients:
Sushi rice (about 2 cups uncooked, cooked, and cooled to room temperature)
Sushi-grade fish (such as tuna, salmon, or yellowtail), cut into thin, bite-sized pieces
Wasabi paste (optional, for a hint of spice)
Soy sauce (for serving)
Optional garnishes:
Small strips of nori (seaweed), especially for toppings like shrimp or eel
Pickled ginger (to cleanse the palate between bites)
Directions:
How To Make Sushi Rice?
Step 1: Prepare the sushi rice.
Cook the rice.
Use high-quality short-grain Japanese rice, as it has the right texture and stickiness for sushi. Rinse 2 cups of rice under cold water until the water runs clear, then cook it in a rice cooker with an equal amount of water.
To cook on the stovetop, bring the rice and water to a boil, then cover and simmer over low heat for 15 minutes. Let it rest for another 10 minutes.
Season the rice
In a small pan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt and heat over low heat until the sugar dissolves.
Gently fold the seasoning into the cooked rice with a rice paddle or wooden spoon, using a slicing motion to avoid mashing the grains. Cool the rice to room temperature, fanning it as you fold it, which will give it a nice shiny finish.
Step 2: Prepare the fish.
Choose sushi-grade fish.
Make sure you’re using sushi-grade fish to be safe. Popular choices include tuna, salmon, and yellowtail. You can also use cooked shrimp or eel for a variation.
Slice the fish.
Use a sharp knife to cut the fish into thin, rectangular pieces, each about 2 inches long and 1/2 inch wide. Aim for thin, even slices that sit comfortably on top of the rice without being too heavy.
Step 3: Shape the rice.
Wet your hands.
Wet your hands with water to prevent the rice from sticking. Squeeze out excess water but do not dry your hands completely.
Make the rice base
Take a small handful (about 1-2 tablespoons) of rice and shape it into a long mound about 2 inches long, pressing lightly but firmly so that it holds together. Be careful not to squeeze too hard, as the rice will remain flaky.
Step 4: Assemble the nigiri.
Add wasabi (optional)
If desired, add a small amount of wasabi to one side of the fish piece. This adds a little spice and enhances the flavor when paired with rice.
Place the fish on top of the rice
Place the fish pieces on top of the mound of rice, pressing them down gently so that they adhere to the rice. Some people hold the fish in the palm of one hand and use the other hand to gently press the rice against it, creating a strong bond between the rice and the fish.
Add nori (optional)
For some toppings, such as shrimp or eel, you can wrap a thin strip of nori around the center of the nigiri to secure it. This not only adds flavor but also keeps the fish in place.
Step 5: Serve and enjoy.
Arrange on a plate.
Place the nigiri on a serving plate, spacing each piece evenly apart. Nigiri is traditionally served with a small bowl of pickled ginger and soy sauce for dipping.
Dipping Technique
To eat, lightly dip the fish side (not the rice) in soy sauce. This will prevent the rice from soaking up too much soy sauce and falling apart.
Serve immediately.
Nigiri is best enjoyed fresh, ideally immediately after making it. The combination of tender fish and seasoned rice is at its best when served immediately.
All You Can Eat Sushi
All-You-Can-Eat (AYCE) Sushi is a popular dining experience offered at many sushi restaurants, where you pay a set price to enjoy an unlimited variety of sushi and other Japanese dishes. Here’s what you can typically expect:
What’s included?
A wide selection of sushi: This typically includes a variety of sushi, such as nigiri, sashimi, maki rolls, and specialty rolls. The selection often provides fish and seafood such as tuna, salmon, shrimp, eel, and sometimes less common varieties.
Appetizers and Sides: Many AYCE sushi menus include Japanese appetizers such as edamame, miso soup, seaweed salad, gyoza (dumplings), and tempura, along with sides such as rice and noodle dishes.
Hot items: Some restaurants expand their menu by adding cooked dishes such as teriyaki, udon noodles, or even tempura vegetables and shrimp.
Desserts: Small servings of desserts such as mochi ice cream, green tea ice cream, or tempura-fried bananas can be included.
How it works.
Ordering in rounds: Rather than a buffet, AYCE sushi is usually ordered by filling out a checklist or ordering in small rounds from your server. This ensures freshness and reduces food waste.
Dining etiquette: Since food waste is discouraged, some restaurants may charge extra for uneaten portions. It’s best to order a few items at a time to avoid over-ordering.
Tips for AYCE Sushi
Pace yourself up: Start with lighter items like nigiri or sashimi, and avoid heavy rice-based rolls first so you can enjoy more variety.
Plan your orders: Try a few varieties each round, and focus on fresh flavors rather than overeating to get your money’s worth.
Stay hydrated: Sip green tea or water during your meal to aid digestion, but avoid filling up on too much liquid.
AYCE sushi is an affordable way to try a wide range of sushi and Japanese dishes, offering a fun and social dining experience.
How Long Is Sushi Good For?
Sushi is best eaten fresh, but it can generally last:
In the refrigerator: Up to 24 hours when stored properly. Wrap sushi tightly in plastic wrap and store it in an airtight container to maintain freshness.
Raw fish sushi: Ideally, should be consumed within a day, as raw fish can spoil quickly.
Cooked sushi (such as tempura rolls or those with cooked shrimp): Can last a little longer, up to 1-2 days, but the texture of the rice and seaweed will change.
For the best quality and safety, it is recommended to enjoy the sushi the day it is prepared.