Nigiri Recipe
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Ingredients
- Sushi rice
- Egg
- Mirin
- Sugar
- Salt
- Smoked salmon
- Wasabi
- Sushi nori
How to make Nigiri
Nigiri typically uses either tamagoyaki (omelette) or a form or sashimi (crab, shrimp, eel, beef). This recipe is used to make those seen in the photo - egg and salmon, as they are the most approachable for people new to sushi.
Whisk together two egg yolks to one egg white, adding in mirin, sugar and the salt.
Fry slowly to make a thick omelette. Fold it over if needed. Put to one side and allow it to cool down.
Prepare a small finger bowl containing water and a few drops of vinegar. Dip your fingers in this to stop the rice sticking to them.
Using your fingers, shape the rice into small oblong blocks, 2x1x1 inches. If you can't get the hang of this, you can get moulds to press the rice into shape, but these have a tendancy to ruin the texture of the rice
Place a drop of wasabi on top of the rice, then a piece of salmon cut to the correct size (the salmon should hang over slightly and stick to the rice)
Cut the omelette to pieces of appropriate size and position them on top of the rice. Use a small thin piece of sushi nori wrapped around the nigiri to hold the egg on (the nori will stick to the rice)
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