Hello Nigirizushi!


Nigiri, also known as “hand-formed sushi” consists of an oblong mound of sushi rice that’s pressed into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it.Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori.

1st Attempt at Nigirizushi

1st Attempt at Nigirizushi

I am definitely in awe at how much attention and care the Japanese put into their food. It doesn’t only hold true in their sushi-making, their craftmanship and lifestyle also scream both class and elegance.

Ingredients:

lox (smoked salmon) cut into rectangular strips

Sushi rice (Adapted from Noobcookleihut, and smokywok)

- 1 cup of Japanese short-grain rice

- water to cook the rice (usually in the ratio of 1 cup rice: 1 1/4 cups of water)

For sushi dressing:

1/4 cup rice vinegar
2 tbsps. sugar
1/2 tbsp salt
1/4 inch worth of nori strips

Sides/Sauces:

pickled ginger, soy sauce, wasabi

Method:

1 Prep nori (seaweed) strips by cutting them into thin pieces, about a quarter inch thick. IMG_4775

2. Shape each of these sushi, or rather, nigiri using a rectangular mold.IMG_4782

IMG_4774

The rice is pushed into the mold to take its signature Nigiri shape.

3.The smoked salmon strips are then topped onto the molded sushi.IMG_4778

Tuck the extra strips at the bottom for a stronger hold

Tuck the extra nori strips at the bottom for a stronger hold.

4. And finally a belt of nori is used to secure the  the fish & rice together.

IMG_4780

5. Enjoy! (=IMG_3456

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