Nigiri/Finger Sushi

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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Directions

  1. Slice the fish of your choice into bite sized pieces. Put a little wasabi on one side of the fish. Moisten your hands with water and place a small ball of sushi rice in your palm, about 2 tablespoons. Press the fish, wasabi side down, onto the rice. Gently hand-sculpt and shape it into an oblong. The rice has to be tight enough to hold a shape, but loose enough to melt in your mouth.
  2. Dip in soy sauce, fish first, not rice.

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