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Nigiri-zushi

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Nigiri-Zushi (Tokyo style)

Nigiri-zushi refers to bite sized vinegared rice balls, each topped with one of  various possible  ingredients including tsuna sashimi, salmon sashimi, hamachi, squid, eel, thick omelet, shrimp among others. The sushi balls must taste mild vinegar and sugar, and should not be pressed hard, which are often not satisfied if you eat outside Japan.

 

Prepare vinegared rice as instructed.

Each rice balls will be topped with a piece of ingredient


Material:

·                                 Vinegared rice

     Select a few ingredients from:

Tuna (raw)
Hamachi (raw)
Squid (raw)

Tsubogai (raw elk clam, )

Boiled octopus (see at the center of the photo below)
Boiled shrimp (opened and flattened)
Sea bass (raw)
Salmon egg
Alaskan king crab meat
Marinated salmon
Marinated mackerel
Marinated trout
Sea urchin egg (raw)
Thick omelet
Barbecued eel

Sliced pickled ginger

Wasabi paste

Sushi dip, or soy source

Green tea

                                   Sample choice of ingredients

Preparation:

  • Cut the topping ingredients to a size of approximately 3/8 inch thick, 1 inch wide and 2 inch long.

                                     

  • In making a rice ball, gently grab 1 table spoon size of vinegared rice and form a ball using a palm of one hand and fingers of the other hand with gentle touch. Never press the ball hard.  The size of rice balls should be about 1.5 inch long, 1 inch diameter.

                                         

  • Add a very small amount of (hot) wasabi paste on the top of the rice ball. Omit this for children, however.

                                             

·                     Cover each sushi ball with one of the ingredients.

·                     Place 8 to 10 pieces of nigiri-zushi on a plate for one spoon.

                                         

For each person, the following three items should be attached. 

·                                 Pickled ginger slices.

·                                 Soy source on a small plate for dipping sushi.

·                                 A cup of green tea.

                                       

Tsubogai nigiri-zushi assorted with pickled shoga, wasabi (in case wasabi is not pasted to the back side of sashimi) and soy sauce in a small dish.

 

Do not forget dipping the sashimi side of sushi into the soy sauce. If sushi does not  contains a small amount of wasabi, dissolve wasabi into the soy sauce.