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Nigiri sushi

Name: Nigiri sushi
Yield: Makes approximately 30 small nigiri pieces
Cuisine: Japanese recipes
Ingredients: 375g Japanese sushi rice; 4 tbsp rice wine vinegar; 2 tbsp caster sugar; 1 tsp salt; 75g piece sushi-grade skinned tuna; 75g piece sushi-grade skinned salmon fillet; A little wasabi paste; 4 tbsp dark soy sauce; 1 tbsp mirin; 25g Japanese pickled ginger

Published: 31 Dec 05
Updated: 26 May 25

Try a taste of Japan with homemade nigiri, a classic sushi dish made of tuna and salmon draped over sushi rice. Recipe makes about 30 pieces.

Browse more delicious and healthy raw fish recipes.

Medium
January 2006

Test kitchen approved

Makes approximately 30 small nigiri pieces
Ready in 40-50 minutes

Try a taste of Japan with homemade nigiri, a classic sushi dish made of tuna and salmon draped over sushi rice. Recipe makes about 30 pieces.

Browse more delicious and healthy raw fish recipes.

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Ingredients

375g Japanese sushi rice
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 tsp salt
75g piece sushi-grade skinned tuna
75g piece sushi-grade skinned salmon fillet
A little wasabi paste
4 tbsp dark soy sauce
1 tbsp mirin
25g Japanese pickled ginger

Method

Wash the rice well, then drain and put into a saucepan with 600ml cold water. Bring to the boil, then simmer gently, uncovered, for 10 minutes. Remove from the heat, cover, and leave for 10 minutes.
Meanwhile, mix the vinegar with the sugar and salt until the sugar has dissolved. Gradually stir the vinegar mixture into the rice.
Using slightly wet hands, shape the cooked rice into small, neat rectangles. Cut the fish across the grain into thin, rectangular slices. Smear the top of each block of rice with a little wasabi paste and cover neatly with a slice of raw fish.