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Nigiri-Zushi (Tokyo style)


Material:
  • Vinegared rice
  • A few selections of condiments from
      Tuna (raw)
      Hamachi (raw)
      Squid (raw)
      Boiled shrimp (opened and flat)
      Sea bass (raw)
      Salmon egg
      Alaskan king crab meat
      Marinated salmon
      Marinated mackerel
      Marinated trout (see Masu-zushi)
      Sea urchin egg (raw)
      Egg omelet
      Barbecued eel
  • Sliced pickled ginger
  • Wasabi paste
  • Sushi dip, or soy source
  • Green tea
Preparation:
  • Cut condiments to a size of approximately 1 inch wide and 2 inch long.
  • Make rice cylinders in a half bite size: 1.5 inch long, 0.7 inch diameter.
  • Add a very small amount of (hot) wasabi paste on the top of the rice cylinder. Omit this for children, however.
  • Cover with one of the condiments.

For each person, the following three items will be served with chopsticks:
  • Place 8 to 10 pieces of nigiri sushi on a plate with one spoon of pickled ginger slices.
  • Sushi dip or soy source on a small plate.
  • A cup of green tea .