Recipe for homemade Nigiri sushi, featuring perfectly seasoned sushi rice and various fresh fish toppings like salmon, toro, and ahi tuna, served with traditional accompaniments.
1. Thoroughly wash the rice under water and drain.
2. When the water is no longer puffy after washing, let the rice dry for 10 minutes.
3. Add the water and let the rice soak for 15 minutes.
4. Cook rice with water in a rice cooker (rice to water ratio should be 10:9).
5. In a pot or pan, heat the vinegar, sugar, salt, and kombu until the sugar and salt are dissolved (about 3 minutes).
6. Let the vinegar mixture sit until the rice is ready.
7. Combine the cooked rice with the vinegar mixture and keep warm using a damp cloth to cover the rice.
8. Cut your fish in a bias and against the grain.
9. Grab about 25 grams of rice and squeeze lightly to create a ball.
10. Use your index fingers and cradle the rice to form an oval shape.
11. Grab a piece of fish and spread a little bit of wasabi onto one side of the fish.
12. Place the rice ball on top and form the nigiri using your index finger while cradling the nigiri.
13. Serve with pickled ginger and soy sauce.
