Ingredients:

  • 2 cups (400g) short-grain Japanese sushi rice
  • 2 cups (475ml) water
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 6 oz (170g) sushi-grade salmon, thinly sliced
  • 6 oz (170g) sushi-grade tuna, thinly sliced
  • 4 oz (115g) sushi-grade cooked shrimp (ebi), butterflied
  • Wasabi paste, to taste (optional)
  • Nori seaweed sheets, cut into thin strips (optional)
  • Soy sauce, for dipping
  • Pickled ginger (gari), for palate cleansing

Instructions:

  1. Rinse the rice, cook in rice cooker (or on the stovetop), and let it steam after cooking.
  2. Heat the rice vinegar, sugar, and salt until dissolved. Cool slightly.
  3. Gently fold the sushi vinegar mixture into the cooked rice. Fan the rice while mixing to cool it quickly.
  4. Ensure the fish is thinly sliced and ready to use. If using shrimp, prepare as instructed.
  5. Dip hands in the vinegar water. Take a small amount of rice and gently shape it into an oblong mound.
  6. Place a small dab of wasabi (if using) on the rice. Top with a slice of fish. Gently press the fish onto the rice to adhere.
  7. Arrange the nigiri on a platter. Serve immediately with soy sauce and pickled ginger.