facebook instagram youtube RSS

Let’s make nigiri sushi!

Culture

UpdateJuly 10, 2018
ReleaseJuly 10, 2018

Ingredients

Nigiri Sushi (5 servings)

Tuna
Flathead
John Dory
Black Rockfish
Sweet Shrimp
Octopus
Okra
Japanese ginger
Red Clam

3 cups of rice
Sushi vinegar (may be commercially available)


Directions

1

Pour the sushi vinegar over freshly cooked rice to make the sushi rice. Mix the rice with a rice paddle by gently cutting the vinegar into the rice and cool off the temperature with a fan or the like.

2

Cut down the fish into three pieces and peel off the skin.

3

Peel off the skin of the sweet shrimp from the neck down.

4

Slice the octopus for the neta (sushi toppings) and carve a shallow line vertically with a kitchen knife.

5

Lightly apply water to your hands and hold a small amount of sushi rice. Shari (small oval-shaped rice ball) is better if it is smaller.

6

Take the shari in hand, lightly put wasabi on top and put the neta (sushi topping) on top and squeeze gently.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz