Nigiri-Sushi
By: Euclydes Antoni...
Published: Wednesday, December 16, 2009 - 6:57pm

Ingredients




4 ounces sushi-grade fresh fish
(such as raw tuna, salmon
1 cup cooked sticky rice
Pickled ginger as needed
Cucumber as needed
Wasabi paste as needed
Light soy sauce as needed





Preparation

1 Slice the fish into paper thin slices the size of your mold for the sushi. 2 Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used. 3 Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing. 4 Serve with wasabi, pickled ginger, and soy sauce. 5 This recipe yields 16 pieces. 


Tools










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Preparation

 1  Slice the fish into paper thin slices the size of your mold for the sushi.  2  Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used.  3  Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing.  4  Serve with wasabi, pickled ginger, and soy sauce.  5  This recipe yields 16 pieces.