Nigiri sushi (also known as nigirizushi) is a type of Japanese sushi known in the West. A piece of seaweed (nori) is sometimes used to keep the fish in place on the rice. The type of fish (or seafood) used is very varied : salmon, tuna, shrimp, eel (unagi), octopus, squid, sea urchins or crab. To succeed with this recipe, it is essential to control the quality and freshness of the fish you use. For this recipe, choose shrimp and fresh salmon of very good quality or, if not that, then at least you can use smoked salmon.
It is also interesting to note that there are several vegetarian variants of nigiri sushi which is then made from seasoned or pickled vegetables (carrot, mushrooms, asparagus, avocados or tofu).
To make 16 nigiri pieces
- 500gr sushi rice made with or without a rice cooker
- 150gm salmon extra fee
- 4 whole shrimps
- A little wasabi
Preparing Nigiri Sushi with shrimp and salmon
Start by preparing your rice as indicated in the sushi rice recipe. This is the indispensable step in the realization of the nigiri sushi.
Prepare a mixture of water and vinegar in a bowl. Then moisten your hands with this dressing water mixture and make sure you keep your hands moistened throughout the preparation to prevent the rice from sticking.
Humming your hands
To make the nigiri salmon, cut the salmon into thin slices about 1 cm thick and 3 cm long. Boil the shrimp, let them cool and peel them before cutting them in half. Then leave your shrimp and salmon slices at hand.
Take the equivalent of a tablespoon of rice in your hand and shape it to a nice oval shape. To do this, partially close your hand by holding the rice ball in your palm and then apply enough pressure for the rice to adhere properly. Be careful not to make them too big because the nigiri sushi must be able to be tasted with a single bite.
Shape the rice ball
In your left hand (if you are right-handed), take a slice of fish. With the index finger of your right hand, spread a small wasabi hazelnut in the middle of the fish slice.
Spread some wasabi
Take your rice ball and cover the fish slice. Then press gently so that they adhere to each other.
Cover the salmon with the rice
Invert the sushi so that the filling is above the rice. Press the fish slice carefully on the rice with the index finger and middle finger of the right hand. With the help of your thumb and index finger applied slight pressure on the sides of the sushi, to give it an elongated and regular shape. Finish shaping your sushi until you get a nice shape and so that the rice does not outgrow it.
Spill your sushi
Press on the sides
Once finished, place the resulting nigiri in a dish and repeat until the desired number of sushi is obtained. Alternate between salmon nigiri and shrimp nigiri.