Nigiri sushi is a hand-formed pillow of seasoned rice topped with pristine slices of raw fish. This recipe focuses on technique, texture, and authenticity.

⭐ Ingredients (Makes ~20 Nigiri Pieces)

For the Sushi Rice (Shari)

2 cups Japanese short-grain sushi rice
2 ¼ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
Optional: small piece of kombu (kelp) for cooking rice (adds umami)

For the Toppings (Netá)

Choose any combination below; all must be sushi-grade:

Fresh salmon fillet, thinly sliced
Tuna (maguro), thinly sliced
Yellowtail (hamachi)
Shrimp (ebi) — cooked and butterflied
Snapper (tai)
Unagi (eel, cooked & sauced)
Tamago (Japanese sweet omelette)

For Assembly

Wasabi paste
Soy sauce
Pickled ginger (gari)

🍚 STEP 1 — Prepare Authentic Sushi Rice (Shari)

Rinse the rice several times until water is almost clear.
Combine rice, water, and kombu (optional) in a rice cooker; remove kombu after cooking.
Mix rice vinegar, sugar, and salt until dissolved.
Spread hot rice into a bowl or wooden hangiri.
Pour vinegar mixture evenly over rice.
Fold, don’t smash. Use a rice paddle to gently slice and turn the grains while fanning.
Allow rice to cool to body temperature (warm, not cold).

High-Value Notes:

Temperature is critical: rice should feel like warm skin.
Moist but not sticky; grains should stay separate when pressed.

🔪 STEP 2 — Prepare Nigiri Fish Slices (Sashimi Cuts)

General Rules:

Use a long, sharp knife (yanagiba style preferred).
Cut fish at a 45° angle against the grain.
Aim for slices 2–3 inches long, 1 inch wide, and about ¼ inch thick.
Each slice should drape gracefully over the rice.

Species-Specific Tips:

Salmon: slice slightly thicker for buttery texture.
Tuna: long, clean pull-cuts for shiny surface.
Snapper: score the surface lightly for tenderness.
Shrimp: boil 2–3 minutes, chill in ice bath, then butterfly.

🫳 STEP 3 — Forming the Nigiri (Te-shigoto Technique)

This is where nigiri becomes art.

Moisten hands with vinegar-water (“tezu”).
Take a small amount of rice (about 20 g or 2–3 tsp).
Gently form it into an oblong shape with rounded edges — firm but airy.
Place the slice of fish on your fingertips (shiny side down).
Dab a tiny bit of wasabi in the center of the fish.
Place your rice ball onto the fish.
Turn the structure upside down so the fish is on top.
With three fingers, shape the nigiri:
- Press lightly on the center.
- Press the sides to form clean edges.
- Don’t mash — the rice should remain fluffy.

Professional Goal:
Nigiri should hold together when picked up, but fall apart in the mouth.

🍱 STEP 4 — Presentation & Serving

Arrange nigiri neatly in a row or slight curve for elegance.
Brush the fish lightly with nikiri glaze (soy + mirin + dashi) for shine.
Serve with wasabi, soy sauce, and pickled ginger.
Keep chilled fish on ice until assembly.

💡 HIGH-VALUE TIPS & EXPERT INSIGHTS

Rice Matters More Than Fish

Perfect nigiri relies on rice temperature, seasoning, and shaping precision.

Freshness Is Everything

Only use certified sushi-grade seafood from a trusted supplier.

Balanced Bite

Each nigiri should have:

70% rice
30% fish
A very thin line of wasabi
No excess soy sauce (just a light dip on the fish side only)

Optional Enhancements

Add a belt of nori for toppings like tamago or unagi.
Brush with yuzu kosho sauce for citrus-spicy aroma.
Top with thin scallion threads or microgreens for modern plating.

OTHER RECIPES

Ingredients:

Fish of your choice.
Wasabi.
Sushi Rice.
Soy sauce.

Directions:

Slice the fish of your choice into bite sized pieces.

Place a small amount of wasabi on one side of the fish.

Moisten your hands with water and place a small ball of sushi rice in your palm.

Firmly press the fish (wasabi facing down) onto the rice.

Use your hands to shape it into an oblong.

Dip in soy sauce, and enjoy Nigiri (Finger) Sushi recipe !!!

Nigiri (Finger) Sushi recipe Video :

SUSHI RECIPES

Nigiri (Finger) Sushi recipe