lauttimur.com - Nigirizushi, often simply called "nigiri," is a type of sushi that consists of a small hand-pressed mound of vinegared rice topped with a slice of seafood, typically raw fish. Here's how you can make nigirizushi at home:

Ingredients:

1. Sushi rice: Use short-grain Japanese rice or sushi rice, which is sticky and holds together well when shaped.
2. Fresh seafood: Common choices include tuna, salmon, shrimp, yellowtail, and eel. Make sure the seafood is of high quality and suitable for raw consumption.
3. Wasabi: A small amount of wasabi is traditionally placed between the rice and seafood.
4. Soy sauce: For dipping the nigiri.
5. Optional toppings: You can also use other toppings like avocado, roe (fish eggs), or even cooked toppings like tamago (sweet rolled omelette).
6. Optional garnishes: Sesame seeds, thinly sliced scallions, or other herbs can be used for garnishing.

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Instructions:
1. Prepare the Sushi Rice

• Wash the rice in cold water until the water runs clear. Drain the rice well.
• Cook the rice according to the package instructions or using a rice cooker. After cooking, let the rice sit for about 10-15 minutes to allow excess moisture to evaporate.
• While the rice is still warm, gently mix in seasoned rice vinegar. You can use a wooden spatula or rice paddle to fold and mix the vinegar into the rice. Be careful not to mash the rice. The vinegar helps give the rice its distinct flavor and stickiness.

2. Prepare the Seafood

• If you're using raw seafood, make sure it's very fresh and safe for consumption. You can freeze it before using to reduce the risk of parasites. Thaw it in the refrigerator before cutting.
• Slice the seafood into thin, bite-sized pieces. The size of the seafood should match the size of the rice mound.

3. Forming the Nigiri

• Wet your hands with water to prevent the rice from sticking. Take a small handful of sushi rice and gently press it between your palms to form a compact, slightly oblong mound. The rice should hold together without being too tightly packed.
• Optionally, you can dab a small amount of wasabi on top of the rice before placing the seafood.

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4. Placing the Seafood
Lay a slice of seafood (or other chosen topping) over the rice mound. The seafood should cover the rice but not be overly thick.

5. Shaping the Nigiri
Gently press the seafood onto the rice while shaping the mound into a neat, slightly elongated shape. Use your fingers to lightly mold the rice and seafood together.

6. Serve and Garnish
Arrange the nigiri on a serving plate. You can sprinkle sesame seeds, thinly sliced scallions, or other herbs on top for added flavor and visual appeal.

7. Dipping Sauce
Serve with soy sauce on the side for dipping. You can also provide pickled ginger and wasabi alongside.

Remember, making nigirizushi takes practice to achieve the perfect balance between rice and seafood, as well as the ideal shaping technique. Enjoy your homemade nigiri with friends and family!

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