Nigiri Sushi is a type of sushi that is made by placing rice on a bed of vinegar rice, and then topping it with thinly sliced fish and then biting into it with the fingers. A great way to eat sushi and a popular dish for parties. Nigiri Sushi is a great dish to try while learning how to make sushi. It’s simple, easy and delicious. Once you learn how to make Nigiri Sushi , you can also make other kinds of sushi.

Nigiri Sushi Recipe

1. Nigiri Sushi Simple

Ingredients Nigiri Sushi Simple :

  • 400 grams of rice
  • 700 ml of water
  • 120 ml rice vinegar
  • 1 tablespoon (15 ml) vegetable oil
  • 30 ml vinegar
  • 1 teaspoon (4 grams) salt
  • 6 slices of raw or cooked fish meat
  • 120 grams of rice
  • 1/2 teaspoon wasabi
  • 480 ml of milk
  • 120 grams of rice
  • 1 paprika
  • 120 ml dead
  • 60 ml rice vinegar
  • 1 scallion

How to cook Nigiri Sushi Simple :

  • Clean the rice in a sieve until the rinse water looks clear. Put 400 grams of rice in a rice filter and place it in the sink.
  • Wash the rice with cold water until the rinse water looks clear and not cloudy. By rinsing it, the rice will not feel sticky or burn at the bottom of the pot/container while cooking.
  • Put water and rice in a saucepan. Take a large pot and add the washed rice along with 700 ml of water.
  • The whole rice will be submerged in the water. If not, just add a little water to get a delicious and soft rice.
    If you have a constellation cooker, use it instead of cooking rice on the stove.
  • Bring the water to a boil, then reduce the heat to allow the water to heat up. Turn the stove to high heat and wait until you see small air bubbles collect and form a water surface.
  • Then, lower the heat to medium-low until you see only small bubbles (this means you’re bringing the water to a low simmer and you’ve reached the ideal temperature for cooking the rice). If you boil the water too long, the rice will burn. Keep an eye on the pot or pot so the rice doesn’t burn!
  • Cover the pot or pot and cook the rice for 20 minutes. The steam retained by the pot lid speeds up the rice cooking process so you need to maintain or contain the heat.
  • Set the timer for 20 minutes so the rice can absorb all the water. If there is still water remaining in the bottom of the pot, cook the rice a little longer.
  • Any water remaining in the pan (and giving the rice a “muddy” texture) indicates that the rice is not fully cooked and so it may have a slightly crunchy texture.
  • Remove the pan from the stove and let it sit for 5 minutes to cool. Turn off the heat and move the pot/cook (with the lid still on) to another place or a burnt stove. Let sit for about 5 minutes so that the rice can absorb the remaining water and steam until it is thoroughly cooked.
  • This step is also important to follow so that the rice does not get too sticky. Therefore, do not let you pass it!
  • Combine rice vinegar, oil, sugar and salt in a small saucepan. Pour 120 ml of rice vinegar, 15 ml (1 tablespoon) of vegetable oil, 30 ml of vinegar and 4 grams of salt into a small saucepan. Stir gently to mix all ingredients.
    These ingredients add extra flavor to the rice and make the rice stick together, making it easier to shape.
  • Heat the mixture over medium heat until the sugar melts. Usually, this process takes about 5 minutes.
  • Once the sugar has melted and melted, turn off the heat and move the pan to another place to cool the mixture.
    If you don’t want to bother removing the pan from the stove, you can microwave the ingredients for 30 seconds in increments until the sugar melts.
  • Cool the mixture, then add it to the rice. Set the mixture aside for about 5 minutes until the temperature has dropped. Place the rice in a glass bowl, then pour the mixture over it. Use a spatula to stir the mixture with the rice until no mixture remains.
  • The first time you mix the ingredients with the rice, the rice may look too “wet”. However, keep stirring the two. In the end, all the ingredients will be evenly mixed.
  • After making the rice, set it aside and start preparing your main ingredient of sushi. Enjoy your Nigiri Sushi
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2. Nigiri Sushi Delicious

Ingredient Nigiri Sushi Delicious:

  • 270 ml of water
  • 200 grams of Japanese rice/180 grams of fluffier local rice + 20 grams of white glutinous rice
  • 20 ml Japanese vinegar
  • 2 sheets of kombu/ konbu (optional)
  • 1/2 tablespoon of sugar
  • 1/2 teaspoon salt
  • Enough medium sized prawns
  • Enough crabsticks
  • Tamagoyaki
  • Salmon sashimi grade to taste
  • 2 sheets of nori, cut lengthwise to a width of 2 cm
  • Wasabi enough
  • Pickled red ginger to taste
Nigiri Sushi

How to cook Nigiri Sushi Delicious:

  • Wash the rice, then soak for 15 minutes. After that, boil water with rice and kombu/ konbu. While stirring until it becomes aron rice. If so, remove from the stove.
  • Take out the kombu/ konbu. Then steam the rice for 30 minutes until cooked.
  • Place the cooked rice in a bowl. Pour in the vinegar, salt, and sugar, then stir with a fan to remove the steam.
  • Sushi rice is ready to use. Don’t forget to prepare makisu, a mini bamboo mat used for rolling sushi.
  • Clean the prawns. Remove the head and shell. Leave the tail intact. Then pierce with a stick from the head until it is close to the tail so it doesn’t bend when boiling.
  • Boil the prawns for 2-3 minutes, just until they change color. Then soak in cold water for 5 minutes. After that remove the stick from the shrimp body. Cut the prawns in half without breaking. After that flatten a little with a knife. Set aside. Slice the tamagoyaki into 1 cm thick strips, then set aside.
  • Thinly slice salmon 5 cm long and 3 cm wide. Slice diagonally so that the white stripe on the salmon fillet looks horizontal. Set aside.
  • Wet hands with water, then take enough sushi rice. About 3/4 of the palm. Press it to form an oval rice ball with a thickness of about 2 cm.
  • Place the sliced and flattened prawns on top of the rice balls. Press down so that the prawns stick to the rice.
  • Take a crabstick, place it on top of the rice ball, then tie it with the nori that has been sliced ​​into a ribbon.
  • Place the sliced salmon on top of the rice balls. Press down so that the prawns stick to the rice.
  • Take a slice of tamagoyaki, place it on top of the rice ball, then tie it with the nori that has been sliced into a ribbon earlier.
  • Enjoy your Nigiri Sushi
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That’s Nigiri Sushi Recipes that you must try, besides having health benefits, it also has a unique taste.

Other recipes you might be interested in trying: 3 Best Temaki Sushi Menu