Nigiri Sushi are, alongside Maki rolls, the most commonly found in restaurants worldwide. They were developed during the Edo period in the 19th century. The sushi rice is called Shari here, and the topping is called Neta. Important for the quality of this type of sushi is that the rice remains loose despite being pressed. This is the case when there are air pockets between each individual grain of rice. Therefore, it must never be pressed too firmly.
Ingredients:
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Large shrimp without head and shell, with tail
-
Scallops
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Salmon and tuna fillet
- Egg Omelette (Tamagoyaki)
- Soured sushi rice
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a bowl of water and some rice vinegar
-
Pickled ginger
Preparation:
Cook shrimp in salted water for 2 minutes. Cut open on the belly side, but do not cut through. Remove the black vein. Butterfly open.
Halve scallops horizontally, without cutting through. Open them butterfly-style.
Cut fish fillets into sushi-sized pieces.
Put the water together with the rice vinegar into a bowl. Moisten your hands with the vinegar water. This serves both for hygiene and prevents the moisture from making the rice stick too much to your hands.
Give about 1.5 teaspoons of rice into your hands and gently press together so that the rice holds together but is not crushed or pressed too firmly.
Apply a little wasabi paste in the center of the topping.
Take the rice in the right hand, the topping in the left. Place the rice on top of the topping. Press into the rice with the thumb so that it spreads out. This indentation later ensures that the rice falls apart loosely in the mouth.
Flip the sushi with the topping facing up. Gently press the sides of the rice with your thumb and middle finger.
As a result, individual grains of rice may still extend over the topping on the sides, which does not look visually appealing. Therefore, carefully press the sides again with the palm of your hand and lightly hold against the topping on top with your index and middle fingers. Press against the rice at the front with your thumb so that the shape is maintained here as well. Be careful not to press so hard that finger marks remain on the rice.
Repeat this process multiple times if necessary.
Do the same with all toppings.
Arrange on bamboo leaf. Serve pickled ginger and soy sauce separately.
Overview of other types of sushi
Making sushi rice like the Japanese