Nigiri Sushi

Ingredients

• 2 cups (400g) Japanese short-grain rice
• 2 cups (480ml) water
• 1/3 cup (75ml) rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 400g sashimi-grade fish (tuna, salmon, and/or yellowtail), sliced
• Wasabi paste
• Soy sauce, for dipping
• Pickled ginger, to serve

Before you cook

• Slice the sashimi-grade fish into pieces about 6cm by 3cm and 5mm thick, cutting against the grain.

Steps

1. Rinse the rice in several changes of water until the water runs mostly clear.
2. Cook the rice with the water using a rice cooker or covered pot, then let it rest, covered, for 10 minutes off the heat.
3. Warm the rice vinegar, sugar, and salt together just until dissolved, then let it cool.
4. Spread the hot rice into a wide, shallow bowl.
5. Pour the vinegar mixture over the rice and fold it in with a cutting motion, fanning the rice as you go to cool it quickly.
6. Cover the seasoned rice with a damp cloth and let it cool to body temperature.
7. Wet your hands with water mixed with a splash of vinegar.
8. Scoop about 20g of rice into your palm and shape it into a small, compact log.
9. Dab a tiny amount of wasabi onto the top of the rice.
10. Lay a slice of fish over the rice and press it gently with your index and middle fingers.
11. Turn the piece over and press again from the fish side to seal it to the rice.
12. Repeat with the remaining rice and fish.
13. Arrange the nigiri on a platter and serve with soy sauce, extra wasabi, and pickled ginger.