1 cup Calrose rice (short grain rice),
1 tablespoon rice vinegar,
1 teaspoon sugar,
1/2 teaspoon sesame oil,
a few strips of nori,
fresh fish sliced against the grain,
cooked fish, such as bbq eel,
wasabi, as needed,
soy sauce for dipping,
Recipe: Nigiri sushi is what is commonly regarded as sushi by many people who like this simple Japanese dish. Nigiri is made with sushi rice and fresh or cooked fish. The sushi rice is hand formed into a thumb-sized clump, and the fish is sliced and pressed on top of it. In some cases involving cooked toppings for the nigiri sushi, a small strip of nori (seaweed) has to be used to secure the topping over the rice. Nigiri sushi is commonly sold in sushi restaurant menus in pairs. Nigiri sushi can be made at home, but it requires not only to know how to do it, which is the easy part, but also to have some good knowledge on how to handle raw fish in a sanitary way.
To make nigiri sushi , cook a cup of short grained sticky rice (Calrose rice) in a rice cooker and season it with a mixture of one tablespoon rice vinegar, one teaspoon sugar, and a dash of sesame oil. Let the rice cool while you prepare your fish toppings. Dip your hands in water to keep the rice from adhering and pick up about an ounce of rice, compressing it so that it forms a clump. Use a dub of wasabi over every rice clump and place the fish slice on top. Garnish with chopped scallions and roasted sesame seeds. This is a list of some of the seafood that can be used for nigiri and is readily available in most stores: tuna, salmon, smoked salmon, kingfish, halibut, hamachi yellowtail, albacore tuna, squid, shrimp, scallops, bbq ell, escolar, mackrel, red snapper, tilapia, etc.
Albacore tuna, barbeque eel and salmon nigiri sushi form this trio, the tres amigos.
Escolar sushi, commonly sold as white tuna. Another name for this fish is oil fish.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.