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Let’s make nigiri sushi!

att.Kitchen

UpdateJuly 17, 2018
ReleaseJuly 10, 2018

For this issue, we made nigiri sushi with an unusual combination of fish and vegetable sushi at Ryokan Sugimoto.


Recipe: http://att-japan.net/en/archives/5242


Advice from chef

Advice from the chef
It is better to not grasp too strongly when squeezing the rice since it will become soggy. It is also recommended to eat with salt and lime for the white-fleshed fish for a more refreshing taste, and a little soy sauce for the lean fish.

Comments from the Particpants

Student ①

This was my first time making sushi and I did not know that making the shari was this difficult. I was amazed at how the sushi chefs accomplish such difficult task in an instant. I have come to love Japanese foods even more from this experience. I want to tell all my friends that I was able to make sushi all by myself. It was a really good experience for me. Thank you!

Student ②

It was my first time making nigiri sushi. I did not know that I needed to grasp the rice with my fingers instead of the palm of my hands. A lot of rice got stuck onto my hands, but it was worth the fun! When I was tasting the sushi, the rice spread into my mouth and it was an exquisite taste.