Nigiri Sushi

🥘 Ingredients

• Japanese short-grain rice 2 cups
• water 2 cups
• rice vinegar 0.33 cup
• sugar 3 tablespoons
• kosher salt 1 ½ teaspoons
• sushi-grade fish 30 slices
• water 250 ml
• rice vinegar 40 ml
• ?wasabi paste
• ?nori strips

1. 1

   Wash the Japanese short-grain rice thoroughly under cold water, changing the water several times until it runs clear.
2. 2

   Soak the rinsed rice in fresh cold water for 30 minutes .
3. 3

   Cook the rice with water using a rice cooker or stovetop . Once cooked, let it rest for 10 minutes off heat with the lid on.
4. 4

   In a small saucepan , combine the rice vinegar , sugar , and kosher salt . Heat gently until fully dissolved, but do not boil.
5. 5

   Transfer the hot rice to a wide bowl . Gently fold in the vinegar mixture using a slicing motion. Let the rice cool slightly while covered with a damp cloth.
6. 6

   Prepare the fish by slicing sushi-grade fish into pieces roughly 2.5 to 3 inches long and 1/4 inch thick. Keep chilled until ready to assemble.
7. 7

   Mix tezu ( water + rice vinegar ) in a small bowl and keep it near your station. Wet your hands with tezu before handling the rice.
8. 8

   Scoop approximately 8.5 to 10 grams of rice and shape it into a small oval mound using your fingers. Do not compress tightly.
9. 9

   Dab a small amount of ?wasabi paste on the underside of the fish slice (optional).
10. 10

    Place the rice mound onto the wasabi side of the fish and gently press to bind them together. Adjust the shape with light finger pressure.
11. 11

    Secure the fish with a thin strip of ?nori strips if needed.
12. 12

    Repeat until all pieces are shaped. Serve immediately with soy sauce, pickled ginger, and optional wasabi on the side.