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Cooking + Entertaining

Nigiri: the recipe for making hand-molded sushi at home

Nigiri: the recipe for making hand-molded sushi at home

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I nigiri they are an atypical type of sushi compared to classic rolls, such as hosomaki, uramaki and futomaki; they are actually small hand molded rice dumplings: the name of the preparation comes from Niger, What does it mean “model with two fingers”. The rice balls will then be covered with raw fish or thinly sliced ​​shellfish. The best known nigiri are those of tuna (maguro nigiri) and di Salmon (nigiri sake) but in Italy the nigiri di shrimpIEbi, which is cooked in such a way that it opens on the rice like a butterfly. In our preparation we will also make the nigiri with thesea ​​bream. To make sushi, it is essential that the raw fish be cooled at least 72 hours in advance, in order to eat it safely.

To prepare nigiri at home just follow the recipe and step by step advice Chef Michele Ghedini who, thanks to his chronicle Sushi Guruwill teach us how to make a perfect one homemade nigiri in a very simple way.

Nigiri is usually also prepared with the addition of wasabi: Spread a light layer on the rice, before delicately depositing the slice of fish, which must completely cover the surface of the nigiri.

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Ingredients

Salmon fillet (reformed and filleted)

Sea bream fillets (chilled and filleted)

Tuna fillet (chilled and filleted)

How to prepare nigiri

Prepare the sushi rice and let it cool covered with a damp cloth 1.

Wet the blade of the knife and cut the salmon steak across 2: It is important to always make an oblique cut.

Make the same cut with the sea bream and the tuna as well 3.

Now create the rice ball: wet your hands with water and make a meatball of about 20 grams. Place the rice over the fish 4.

Flip it over to form a nigiri 5. We now make the same preparation also with sea bream and tuna.

The nigiri is ready to be served 6: taste it with your fingers and in a single bite, after dipping the part of the fish fillet in the soy sauce.

Tips

Do not handle the rice too much to shape the nigiri to prevent it from overheating and collapsing: the traditional Japanese technique requires a maximum of three touches.

If you use the wasabigot it light sailboth to season the preparation and to ensure that it acts as a glue for the slice of fish on the surface.

storage

It is advisable to consume nigiri immediately after preparationbut you can save it for at most a few hours in the refrigeratorcovered with cling film.

You can prepare the make ahead sushi rice, in the morning or the day before. If you use it after a few hours, leave it covered with a damp cloth. If, on the contrary, you want to use it the next day, let it cool and keep it in the refrigerator. Take it out at least a few hours before using it, as it will need to be at room temperature.

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