Authentic Sake nigiri sushi Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Cooking tips
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tezu water
Tezu water is a crucial yet simple component in sushi preparation, particularly useful for handling sticky sushi rice. It's a mixture of cold water and rice vinegar, typically in a ratio of 1 cup (240 ml) water to 2 teaspoons vinegar. To make it, simply combine these two ingredients in a bowl and stir well. When shaping sushi, especially nigiri or rolls, wetting your hands with tezu water prevents ... Read more -
types of tuna
The term "maguro" in Japanese refers broadly to tuna, and various types of tuna can be used to make maguro nigiri sushi. Northern Bluefin Tuna (hon-maguro) is the largest, most expensive, and prized for its high-fat content, yielding luxurious cuts ideal for premium sushi. Southern Bluefin Tuna (minami-maguro), though smaller, is rich in fatty parts and preferred for its seasonal taste, especially ... Read more -
rice
The rice for nigiri sushi should be prepared like any sushi rice. The difference with nigiri sushi is how you shape the rice. Here, it must be molded into an oblong that has air pockets inside. The end goal is a firm yet loose texture. If the rice is pressed too hard, it will be dense and chewy. -
equipment
The key piece of equipment when making otoro nigiri sushi is a good knife suitable for slicing tuna. Yanagiba, with a long and narrow blade, is the go-to knife for sashimi and sushi, but it can be quite expensive. If you can't afford it, just use a really sharp knife. Don't force the knife; let it do the work alone, or you will end up with a messy-looking slice of tuna. -
defrosting the tuna
Tuna is often sold frozen, so it must be defrosted before use. For the best results that preserve the umami of the fish, go with the ice bath method. First, wash the block of tuna under cold running water to remove any large bits of ice. Then, pat dry the tuna well and place it in a freezer bag. Expel as much air from the bag as possible and seal tightly. Place the bag in ice-cold water, weigh the ... Read more -
cutting the tuna
The tuna should be cut with long, steady strokes at a 30-45° angle. It should be cut against the grain with a single bevel knife, ideally yanagiba. Additionally, parallel incisions on the surface of the tuna slice can be made, also done against the grain. -
shaping the sushi
There are several things to be mindful of when shaping the sushi. One is you should never squeeze the sushi as the molded rice needs to be fluffy yet firm, with air pockets inside. Also, squeezing sushi warms the tuna, which negatively impacts its taste. Another is that tuna should never be placed on the palm of your hand, only at the base of your fingers, as the palm is too warm. There are many techniques ... Read more -
variations
Once assembled, the tuna can be brushed with soy sauce. Also, it can be seared with a blowtorch to bring out the dormant umami flavors. -
serving
Otoro nigiri sushi is served with soy sauce for dipping and ginger, a palate cleanser meant to be eaten between each sushi serving. Occasionally, wasabi will also be served, so one can add as much as one likes. However, because wasabi is already used in the preparation, sushi chefs typically add enough, so there's no need to add more. -
how to eat
Otoro nigiri sushi should be eaten by hand in one bite. If you want more seasoning, dip it fish-side down into soy sauce.
Recipe variations
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Sake nigiri sushi
Ready in 1h 5minThe following is the authentic sake nigiri sushi recipe that shows how to master a Japanese favorite in your own kitchen. The recipe is easy to follow and gives instructions on how to prepare the sushi rice and slice the salmon. To complete the picture, serve with soy sauce and pickled ginger.
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Maguro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of maguro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
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Otoro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of otoro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
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Chutoro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of chutoro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
Sake nigiri sushi
PREP 50min
COOK 15min
READY IN 1h 5min
The following is the authentic sake nigiri sushi recipe that shows how to master a Japanese favorite in your own kitchen. The recipe is easy to follow and gives instructions on how to prepare the sushi rice and slice the salmon. To complete the picture, serve with soy sauce and pickled ginger.
Ingredients
1 1/2 cups (320 g) Calrose rice (sushi rice)
1 3/4 cups (430 ml) water
1 tsp salt
3 tbsp (45 ml) rice vinegar
1 tbsp sugar
1 sushi-grade skinless salmon steak, about 1 lb (450 g) (see note)
1 tsp (5 ml) wasabi
Soy sauce for sushi and sashimi, to taste
Pickled ginger, to taste
Preparation
Place the rice in a bowl and pour enough water to cover. Wash the rice between your hands until the water turns cloudy, then drain it. Repeat this washing process 4 to 5 times until the water runs clear. Let the rice sit in a strainer until it is completely drained.
Place the rice, water, and salt into a saucepan, then place over high heat and bring to a boil. Once boiling, cover the pan, reduce the heat to low, and cook for 15 minutes or until all the water is absorbed.
After cooking the rice, it's important to let it sit, covered, for 10 minutes. This step is crucial as it allows the grains to firm up and become less sticky, enhancing the texture of the rice balls.
While the rice is resting, warm the vinegar and sugar in a small saucepan over medium-low heat until the sugar fully melts.
Distribute the cooked rice onto a sheet and drizzle with the vinegar mixture. Gently mix to coat the rice and separate the grains. Now, spread the rice out again and cover it with cling film, then let cool slightly.
Using a sharp knife, cut off any discolored parts of the salmon. Position the knife at a 30° angle, then slice the salmon against the grain into pieces about 4 inches (10 cm) long. Place the slices on a cold plate or refrigerate them until you shape the rice balls.
Place the hands in tezu water to lightly dampen them. Divide the rice into 2 tablespoons portions. Shape the portions into oval balls about 2 1/2 inches (6 cm) long.
Place a slice of salmon on the base of your fingers, and add a small dab of wasabi in the center.
Place the rice on top, pressing down gently with your thumb while using your other fingers to support the sides of the rice. Flip the rice and shrimp over, then firm up the edges. Press the end of the rice into shape using your thumb while supporting the nigiri with your fingers and palms. Rotate it and press the opposite end with your thumb the same way.
Serve with soy sauce and pickled ginger on the side.
Other Variations
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Maguro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of maguro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
-
Otoro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of otoro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
-
Chutoro nigiri sushi
Ready in 1h 10minThe following is the classic preparation of chutoro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
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