Assorted Nigiri Sushi

Ingredients (Serves 4)

For Sushi Rice:

• 2 cups Japanese short-grain sushi rice

• 2 ½ cups water

• ¼ cup rice vinegar

• 2 tablespoons sugar

• 1 teaspoon salt

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Toppings (Nigiri):

• 4 slices fresh salmon

• 4 slices fresh tuna

• 4 cooked shrimp (peeled, deveined, butterflied)

• Optional: yellowtail, snapper, or other sashimi-grade fish

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For Serving:

• Wasabi

• Pickled ginger

• Soy sauce

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Instructions

Step 1: Prepare Sushi Rice

1. Rinse rice under cold water until water runs clear.

2. Combine rice and water in a rice cooker or pot. Cook until tender.

3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

4. Gently fold the vinegar mixture into warm rice.

5. Let rice cool to room temperature.

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Step 2: Prepare Shrimp (If Using)

1. Boil shrimp for 2–3 minutes until pink.

2. Cool in ice water.

3. Butterfly and pat dry.

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Step 3: Shape Nigiri

1. Wet your hands with water (to prevent sticking).

2. Take about 1 tablespoon of rice and shape into a small oval.

3. Place a tiny dab of wasabi on the fish slice.

4. Lay fish over rice and gently press to shape.

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Step 4: Plate & Serve

1. Arrange nigiri on a wooden board or plate.

2. Garnish with shredded daikon and shiso leaves (optional).

3. Serve with soy sauce and pickled ginger.

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Important Tips

• Always use sashimi-grade fish from a trusted supplier.

• Keep fish refrigerated until ready to use.

• Do not over-press the rice — it should be soft and airy.

• Eat fresh on the same day.