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.
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.
lox (smoked salmon) cut into rectangular strips
– 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
pickled ginger, soy sauce, wasabi
4. And finally a belt of nori is used to secure the the fish & rice together.