Nigiri Sushi
Ingredients: Fresh Steamed Rice, Rice Vinegar, Sugar, Salt, Fresh Tuna Belly · 20 min cook time · 150kcal · ~₩31,000
Ingredients
330g Fresh Steamed Rice, 25ml Rice Vinegar, 1tbsp Sugar, 0.5tsp Salt, 3slices Fresh Tuna Belly, 3tbsp Ikura, salmon roe, 3slices Fresh Salmon, 3slices Boiled Octopus, 3slices Tamagoyaki, Japanese omelette, 6to_taste Amaebi Shrimp, 1sheet Toasted Nori Seaweed, 1to_taste Cucumber, 1serving Gari, Japanese pickled ginger, 1serving Wasabi, 1serving Soy Sauce
Instructions
1. Slice the boiled octopus using a diagonal cut.
2. Slice the fresh tuna belly, also known as chutoro, across the grain to give it a better texture. Chutoro has a moderate amount of fat and will deliciously melt in your mouth.
3. Slice the fresh salmon diagonally. In Japan, salmon has become as popular as tuna, but the price has risen considerably in recent years.
4. Cut off a 5mm/0.2" slice of tamagoyaki, Japanese sweet omelette.
5. Add rice vinegar to the ice water. The vinegar has a sterilizing effect and wetting your hands will help keep the rice from sticking to them.
6. Put a small amount of wasabi on the sushi rice and place two amaebi shrimp onto it. Place the sushi on a plate.
7. Likewise, place the octopus slice onto the rice. Gently press the octopus and the rice together. Place the sushi on a plate.
8. Make the gunkanmaki for the salmon roe, also known as ikura. Wrap the side of the rice with a nori strip. With a rice grain, close the end of the nori. Garnish with cucumber slices and spoon the ikura onto it. Place the sushi on a plate.
9. Wet your hands again. Loosely shape about 20 grams of sushi rice into a ball. Hold the tuna slice with another hand and add the wasabi to it. Then, place the rice onto the tuna and flip it over. Arrange the shape to give the sushi its signature look. Place the sushi on a plate.
10. Likewise, make the salmon sushi. You can also serve the salmon with sliced onion and mayonnaise. Place the sushi on a plate.
11. Finally, shape the rice into an oval. Place the tamagoyaki onto it. Wrap the sushi with a 12cm/4.7" nori strip crosswise. Place the sushi on a plate.
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