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How to Make nigiri sushi

1.”Shape the rice”

With your hand wet, grab about 20 grams of shari rice, and shape it to a long, oval from. The rice is going to be the base for the fish to lay on, so the bottom should be flat, and the top could be more rounded. The sides should definitely be a bit rounded.

2. “Cut a Slice”

As already mentioned, nigiri sushi topping can vary, but the basic form is “plain” salmon nigiri. So if it is salmon or tuna fish nigiri sushi you are making, the following measurements should be just fine.

Take a slice of fish, about 1 cm thick, 5 cm long and 3 cm wide. If the piece of fish you are cutting from is smaller, and does not allow you to cut such a slice, try slicing it at 45 degrees, it will allow you maximum “fish surface”.

Take a pea-sized portion of wasabi, and smear it along the middle of the fish slice. The wasabi will help the slice glue to the piece of rice, to form a steady nigiri sushi.

3. “Sushitrons – form a nigiri sushi!”

Now it’s time to place the slice of fish, with the wasabi side facing down, on the rice. Lay it gently on the rice, and then press it firmly to stick with the rice. You might want to use the other hand to hold the nigiri sushi from the sides while pressing it from above, to avoid “rice loss”.

“So, how can I start…?”

Well, the best thing is to get sushi equipment and ingredients to start with. Check out our sushi e-Store, for sushi kits and more. You might also want to know how to prepare sushi rice, or to read more about sushi grade fish for your sushi roll.

Enjoy!

All_sorts_of_nigiri

5 Responses to How to make Nigiri sushi?

Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
Don’t use any other vinegar but rice vinegar. It won’t taste as good.
The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
Don’t forget to get creative. This is your sushi. Own it!
The vinegar mixture is only added after the rice has cooked.
Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
Don’t use any other vinegar but rice vinegar. It won’t taste as good.
The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
Don’t forget to get creative. This is your sushi. Own it!
The vinegar mixture is only added after the rice has cooked.
Yamayoshi June 5, 2019 at 7:35 pm
It beautiful
Rachel November 8, 2017 at 8:22 pm
Great read! I actually stumble to this site and I’ve learnt something great. I will sure put this into practice. Many thanks!
Bristol Eden September 13, 2017 at 2:35 pm
Hey.. I just wanna say thanks to you. I loved this nigiri sushi a lot but I never had any clue on how to do it. I came across the directives here and decided to get the ingredients and try it and it worked out perfectly. I’m so happy. Thanks again!
Sushi fan January 26, 2017 at 1:09 pm
Loved the little animations 🙂
- maddie June 13, 2017 at 2:23 pm
  same

How to make Nigiri sushi?