Main Course

Nigiri Sushi

Name: Nigiri Sushi
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4人分
Cuisine: japanese
Ingredients: 300 g sushi rice uncooked; 360 ml water; 45 ml rice vinegar; 15 g sugar; 2.5 g salt; 150 g tuna sashimi grade sliced; 150 g salmon sashimi grade sliced; 8 個 shrimp cooked, butterflied (お好みで); 10 g wasabi (お好みで); 30 ml soy sauce (お好みで); 20 g pickled ginger (お好みで)

Nigiri sushi consists of hand-pressed vinegared rice topped with a slice of fresh fish or other seafood. This recipe guides you through preparing the seasoned rice and forming the classic pieces. It's a delicate and flavorful dish that highlights the quality of its simple ingredients.

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 難しい

アレルゲン情報： 甲殻類、魚、グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

300 gsushi rice, uncooked
360 mlwater

sushi seasoning

45 mlrice vinegar
15 gsugar
2.5 gsalt

toppings

150 gtuna sashimi grade, sliced
150 gsalmon sashimi grade, sliced
8 個shrimp, cooked, butterflied(お好みで)

for serving

10 gwasabi(お好みで)
30 mlsoy sauce(お好みで)
20 gpickled ginger(お好みで)

調理器具

pot · rice paddle · bowl · lid · knife

作り方

手順

1
Rinse the sushi rice thoroughly in cold water until the water runs clear. This removes excess starch and ensures proper texture.
約5 分
調理のヒント： Use a fine-mesh sieve or a bowl, changing the water multiple times.
2
Combine the rinsed sushi rice and water in a medium pot with a tight-fitting lid.
3
Bring the rice to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes.
約15 分
調理のヒント： Do not lift the lid during simmering to trap steam.
4
Remove the pot from heat and let it rest, still covered, for 10 minutes.
約10 分
調理のヒント： This allows the rice to finish steaming and absorb any remaining moisture.
5
While the rice rests, prepare the sushi seasoning by combining the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are completely dissolved.
約5 分
調理のヒント： You can gently warm the mixture in a microwave for 10-15 seconds to help dissolve the solids, but don't boil it.
6
Transfer the cooked rice to a large, wide, non-metallic bowl or a hangiri (wooden sushi rice tub).
約1 分
調理のヒント： A wooden bowl helps absorb excess moisture and cool the rice evenly.
7
Pour the sushi seasoning evenly over the hot rice.
8
Using a rice paddle or a wooden spoon, gently fold the seasoning into the rice with a cutting motion. Avoid mashing the grains.
約3 分
調理のヒント： Work quickly to distribute the seasoning while the rice is still warm.
9
Fan the rice or let it cool at room temperature until it reaches body temperature, about 20-30 minutes, covering it with a damp cloth to prevent drying.
約20 分
調理のヒント： The fanning helps to create a glossy texture and cool the rice quickly.
10
Prepare your desired fish and seafood toppings by slicing them into appropriate nigiri-sized pieces, if not already done.
約5 分
調理のヒント： Each slice should be about 2-3 inches long and about 1/4 inch thick.
11
Moisten your hands with water to prevent the rice from sticking.
調理のヒント： Keep a bowl of water nearby for frequent moistening.
12
Take a small amount of rice, about the size of a golf ball, and gently press it into an oval shape in the palm of one hand.
約10 分
調理のヒント： The rice should be pressed firmly enough to hold its shape but not too tightly.
13
Spread a tiny dab of wasabi on one side of a fish slice.
調理のヒント： This acts as a 'glue' and adds flavor. Adjust to your spice preference.
14
Place the fish slice, wasabi-side down, onto the formed rice oval.
15
Gently press the fish onto the rice with your fingers, shaping and molding the nigiri until it is firm and cohesive.
調理のヒント： Use light pressure to avoid crushing the rice or fish.
16
Repeat the process with the remaining rice and toppings.
17
Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

おいしく保存

保存方法

Nigiri sushi is best consumed fresh due to the raw fish and delicate rice texture.