Nigiri Sushi
The art form of Tokyo's Tsukiji and Toyosu markets. A sushi chef trains for years before making nigiri independently.
Hand-pressed sushi — a small oval of seasoned rice pressed by hand and topped with a slice of fresh fish. The purest expression of Japanese culinary precision.
Ingredients
Method
Cook and season sushi rice. Cool to just below body temperature.
Slice fish at an angle into 5mm slices.
Wet hands. Take a small ball of rice. Press firmly into an oval.
Dab wasabi on fish. Press fish onto rice. Shape gently.
Serve immediately with soy.
The rice must be at body temperature — cold rice is hard and doesn't meld with the fish.
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