Recipe courtesy of Bush Garden
Nigiri Sushi
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 86
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 9
- Sodium
- 705
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 40 min
- Cook: 30 min
Ingredients
3 1/3 cup short-grain sushi rice, rinsed
4 cups water
5 1/3 tablespoons sushi vinegar, or 5 1/3 tablespoons rice vinegar, 5 tablespoons sugar and 3 tablespoons
Salt
1 (4 to 6 ounce) piece sushi-grade tuna or salmon
Directions
- Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
- You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.
- Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
- Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.
- Hand-mold fingers of rice and place a thin slices of fish on the top.