Nigiri Sushi

Name: Nigiri Sushi
Cuisine: japanese
Ingredients: 300 g sushi‑grade rice; 360 ml water (for cooking rice); 3 tbsp rice vinegar; 1 tbsp sugar; ½ tsp salt; 150 g tuna (sashimi‑grade), sliced 0.5 cm thick; 150 g salmon (sashimi‑grade), sliced 0.5 cm thick; 8 large shrimp, peeled and deveined; 1 tsp wasabi paste; Soy sauce, for serving; Pickled ginger, for garnish

Sushi Nigiri

Ingredients

300 g sushi‑grade rice
360 ml water (for cooking rice)
3 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
150 g tuna (sashimi‑grade), sliced 0.5 cm thick
150 g salmon (sashimi‑grade), sliced 0.5 cm thick
8 large shrimp, peeled and deveined
1 tsp wasabi paste
Soy sauce, for serving
Pickled ginger, for garnish

Instructions

1Rinse the rice until water runs clear, then cook with 360 ml water in a rice cooker.
2Mix rice vinegar, sugar, and salt; gently fold into the hot rice and fan to cool to body temperature.
3Shape the rice into oblong ovals about 2 cm long, using damp hands to prevent sticking.
4Lay a thin dab of wasabi on each slice of tuna, salmon, or shrimp.
5Press the fish or shrimp onto the rice oval, forming a compact nigiri.
6Arrange nigiri on a plate, garnish with pickled ginger and serve with soy sauce.

Source: llm-generated