Yellowtail Nigiri

🥘 Ingredients

• short-grain Japanese rice 2 cups
• rice vinegar ¼ cup
• granulated sugar 2 tablespoons
• fine sea salt 1 teaspoon
• sushi-grade yellowtail (hamachi) fillet 8 oz
• fresh wasabi paste 2 tablespoons
• premium soy sauce for serving
• pickled ginger (gari) ¼ cup

1. 1

   Rinse and cook short-grain Japanese rice according to package directions.
2. 2

   Mix rice vinegar , granulated sugar , and fine sea salt until dissolved.
3. 3

   Season hot rice with vinegar mixture, cool to room temperature.
4. 4

   Slice sushi-grade yellowtail (hamachi) fillet into 3x1x1/4 inch pieces with sharp knife .
5. 5

   With damp hands, form rice into 2-inch oval shapes.
6. 6

   Add tiny fresh wasabi paste amount to rice, top with hamachi slice.
7. 7

   Gently press and shape into traditional nigiri form.
8. 8

   Serve immediately with premium soy sauce and pickled ginger (gari) .