Nigirifinger Sushi Recipes

NIGIRI SUSHI

Nigiri Sushi image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 1/3 cup short-grain sushi rice, rinsed
4 cups water
5 1/3 tablespoons sushi vinegar, or 5 1/3 tablespoons rice vinegar, 5 tablespoons sugar and 3 tablespoons
Salt
1 (4 to 6 ounce) piece sushi-grade tuna or salmon

Steps:

Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.
Hand-mold fingers of rice and place a thin slices of fish on the top.

NIGIRI/FINGER SUSHI

Nigiri/Finger Sushi image

Provided by Tyler Florence

Categories appetizer

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Slice the fish of your choice into bite sized pieces. Put a little wasabi on one side of the fish. Moisten your hands with water and place a small ball of sushi rice in your palm, about 2 tablespoons. Press the fish, wasabi side down, onto the rice. Gently hand-sculpt and shape it into an oblong. The rice has to be tight enough to hold a shape, but loose enough to melt in your mouth.
Dip in soy sauce, fish first, not rice.

NIGIRI SUSHI

Nigiri Sushi image

Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Japanese

Time 2h5m

Yield 4

Number Of Ingredients 13

Ingredients

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound hamachi (yellowtail)
¼ pound maguro (tuna)
¼ pound cooked Ebi (shrimp), shelled and butterflied
6 eggs
½ teaspoon white sugar
⅛ teaspoon salt
1 teaspoon wasabi paste
1 sheet nori, cut into 1-inch strips

Steps:

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 76.6 g, Cholesterol 350.5 mg, Fat 10.3 g, Fiber 1.2 g, Protein 35 g, SaturatedFat 3 g, Sodium 860.9 mg, Sugar 1.7 g

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