Nigiri sushi

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by: Josey






Sushi is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi.




ingredients

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serves: 6

6 small raw shrimp in shell

1 piece (1 1/2-2 oz/40-50 g) of thick tuna loin

1 piece (1 1/2-2 oz/40-50 g) of thick, skinned salmon fillet

1 1/2-2 oz (40-50 g) skinned lemon sole (gray sole, or Petrale sole fillet)

A little wasabi paste

6 teaspoons keta (salmon roe)

STICKY RICE:

2 cups (375 g) Japanese sticky rice

2 1/2 cups (600 ml) cold water

2 tablespoons sugar

6 tablespoons rice wine vinegar

1 teaspoon salt

FOR SERVING:

1/4 cup Japanese dark soy sauce

1 tablespoon mirin

1 oz (25 g) Japanese pickled ginger

Nutrition Facts
Nigiri sushi

Servings Per Recipe: 6

Amount per Serving

Calories: 523

  • Total Fat: 3.6 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.5 mg
  • Sodium: 1120.3 mg
  • Total Carbs: 100.7 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 7.9 g
  • Protein: 24.6 g
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preparation

1.  For the sticky rice, put the rice into a large bowl, cover with cold water, and run the grains through your fingers, changing the water now and then, until the water remains relatively clear. Drain the rice and put it into a pan with the measured water. Bring to a boil and boil for 1 minute, then reduce the heat to low and simmer for 10 minutes. Remove from the heat, cover, and leave for 10 minutes. Meanwhile, put 1/4 cup of the rice wine vinegar, the sugar, and the salt into a small pan and heat gently until the sugar has dissolved. Pour into a bowl and let cool.

2.  Transfer the cooked rice to a large, shallow tray. Gradually add the vinegar mixture, gently lifting and folding over the rice so that as it cools it takes on a nice sheen from the vinegar. Transfer to a bowl and cover with plastic wrap, but do not refrigerate.

3.  To stop the shrimp from curling during cooking, push a wooden toothpick or skewer just under the shell, from the head, along the under-belly, and down to the tail. Drop the shrimp into lightly salted, boiling water and simmer for 3 minutes. Drain, drop them into cold water, and let cool. Pull out the toothpicks.

4.  Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

5.  Break open the soft shell along the underbelly of each shrimp and peel it away from the flesh. You can leave the last tail segment of the shell in place for some recipes.

6.  Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

7.  Cut the tuna and salmon into thin slices, then cut all the fish into small rectangles, measuring about 2 1/2 by 1 1/4 inches (6 by 3 cm).

8.  Mix the remaining 2 tablespoons of rice wine vinegar with 1 cup (225 ml) cold water. Wet your hands with the vinegared water. Take about 3 tablespoons (20 g) of the rice and mold into a small block, slightly smaller than the piece of fish. Do not squash the rice together too firmly.

9.  Smear one side of the tuna, lemon sole, and salmon slices and the cut face of the shrimp with a very small dot of wasabi paste. Lay each piece of fish and the shrimp, wasabi-side down, on top of each block of rice and press down lightly. Spread the top of the last remaining blocks of rice with wasabi and spoon 1 teaspoon of keta onto each.

10.  To serve, mix the soy sauce and mirin together and divide among six dipping-sauce saucers. Arrange the sushi in the center of each plate. Put a little pile of pickled ginger and a saucer of sauce alongside.

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