Best Nigiri Sushi Recipes

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NIGIRI SUSHI



Nigiri Sushi image

Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h5m

Yield 4

Number Of Ingredients 13

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound hamachi (yellowtail)
¼ pound maguro (tuna)
¼ pound cooked Ebi (shrimp), shelled and butterflied
6 eggs
½ teaspoon white sugar
⅛ teaspoon salt
1 teaspoon wasabi paste
1 sheet nori, cut into 1-inch strips

Steps:

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
  • Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
  • Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
  • Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
  • Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
  • Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 76.6 g, Cholesterol 350.5 mg, Fat 10.3 g, Fiber 1.2 g, Protein 35 g, SaturatedFat 3 g, Sodium 860.9 mg, Sugar 1.7 g

NIGIRI SUSHI



Nigiri Sushi image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 5

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

Steps:

  • 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.

NIGIRI SUSHI



Nigiri Sushi image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield about 24 sushi

Number Of Ingredients 5

1 pound sushi quality tuna, salmon, yellowtail, or snapper
2 sheets nori, cut into 24 strips 1/2-inch wide and 5-inches in length
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1 1/2 teaspoons wasabi
3 cups prepared vinegared sushi rice

Steps:

  • Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide. Lay out the seaweed and have the cornstarch slurry ready. Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab 1/16th teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish. Squeeze and form the sushi. Place the sushi, rice side down on top of a band of nori. Using your fingers moisten the tips of the nori with some of the cornstarch mixture and fold the band of nori upon itself to adhere. Keep sushi cold until serving.
  • Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki. Also refer to the Sushi Rice recipe as needed.

RICE BALLS (NIGIRI SUSHI)



Rice Balls (Nigiri Sushi) image

Provided by Food Network

Categories     appetizer

Time 5m

Number Of Ingredients 7

Sushi Rice, recipe follows
Omelette pieces
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Steps:

  • Squeeze the vinegared rice together (into the shape of an elipse) and place omelette pieces over the top of the rice formation.
  • Serve with pickled ginger, wasabi and soy sauce as condiments.
  • Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
  • While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
  • Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
  • Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

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