Authentic Sake nigiri sushi Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Sake nigiri sushi is a type of sushi that consists of a slice of raw salmon (sake in Japanese) placed atop a small bed of vinegared rice. The salmon is thinly sliced, and often, a small amount of wasabi is placed between the fish and the rice. Sake nigiri sushi highlights the fresh, delicate flavor of the salmon, and it is often enjoyed with soy sauce and pickled ginger on the side. Sake nigiri is one of the most popular variations due to the rich taste and buttery texture of the salmon.
Serve With
Cooking tips
-
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 -
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. -
picking salmon
Buy from trusted fish markets, supermarkets, or suppliers who follow proper handling and storage practices. The salmon should have a mild, fresh sea smell, not a strong or fishy odor. Its flesh should be firm and vibrant in color without any brown spots or discoloration. Also, ensure the salmon is labeled as sushi-grade or sashimi-grade. This means it has been frozen to kill parasites and is safe ... Read more -
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 -
handling salmon
Keep the salmon refrigerated at temperatures below 40°F (4°C) and consume it as soon as possible after purchase. If not using immediately, store it in the coldest part of your refrigerator. Use clean utensils, cutting boards, and knives specifically designated for raw fish to avoid contaminating the salmon with bacteria from other foods. Use a sharp knife to cut the salmon to avoid tearing the flesh.... Read more -
variations
Before assembling the sushi, the salmon can be scored. Once assembled, the salmon can be brushed with soy sauce. Also, it can be seared with a blowtorch to bring out the dormant umami flavors. -
serving
Sake nigiri sushi is served with soy sauce for dipping and ginger, which is meant to be eaten between sushi servings as a palate cleanser. Occasionally, wasabi is provided so you can add more to taste, although sushi chefs typically include enough wasabi during preparation, making additional wasabi unnecessary. -
how to eat
Sake nigiri sushi should be eaten by hand in one bite. For additional seasoning, dip the sushi fish-side down into the soy sauce.
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 authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List