Nigiri Sushi

Craving sushi? Let's learn how to prepare it at home! Let's start with one of the simpler morsels, known as “Nigiri”. It is a rice ball often flavored with the spicy wasabi sauce and covered with another ingredient, which can be for example a thin slice of fish or a roll of Tamagoyaki omelette. Let's find out what it is.

Video of the Recipe

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Identity Card of the Recipe

• 141 KCal Calories per serving

• Ingrediants

  Ingredients for 4 Nigiri with salmon

  • Ready product (cooked): about 60 g of sushi rice
  • About 40 g (4 small slices) of smoked salmon
  • Q.b. of wasabi

  Ingredients for 4 Nigiri with omelette

  • Ready product (cooked): 60 g of sushi rice
  • 4 slices (about 40 g) of Japanese omelette
  • q.s. of wasabi
  • 4 strips (10 cm X 1 cm) of nori seaweed

  Materials Needed

  • Hangiri for rice
  • Chopping board
  • Knife
  • Scissors

  Preparation

  1. Prepare the sushi rice as shown in THIS VIDEO.

  Let's review the cooking of the rice
  Wash the sushi rice (with a round and small grain) with cold water and repeat the washing 5-6 times, until the water appears clear. For a good result, it is advisable to soak the rice in cold water , changing the water every 3 minutes: repeat the soak 6 times.
  Let the washed rice drip into a colander for 15 minutes.
  Pour the rice into a saucepan and cover flush with water, calculating that for every 100 g of rice you will need 120-130 ml of water. Season the rice with the engraved kombu seaweed. Cover with the lid and cook for 15 minutes. Turn off the heat and let it rest with the lid on for another 15 minutes.
  Meanwhile, prepare the dressing. In a saucepan, mix 15 ml of rice vinegar, 7 g of sugar and 2.5 g of salt for every 100 g of rice. Heat everything avoiding boiling.
  Pour the rice into the Hangiri. Quickly cool the rice with a fan. Season the rice with the liquid, gently dividing the grains with the spoon: for a better distribution of the sauce, it is advisable to run the liquid on the back of the spoon and let it rain down.Continue to wave with the fan and cover with a damp cloth.

  2. Prepare the first 4 NIGIRI WITH THE SALMON. Take 15-20 g of cooked rice and, with your hands, prepare an ovalized ball avoiding to crush excessively. To facilitate the shaping of the rice ball, it is advisable to first wet your hands in a solution of water and vinegar. So make 3 more meatballs. Cut the salmon into slices and then obtain 4 pieces, with a slightly larger size than the size of the rice ball. Take a small strip of wasabi and distribute it on the back of each rice ball. Place the rectangle of smoked salmon (or fresh salmon) on the meatball until it is completely covered.If necessary, to make the salmon adhere better to the rice ball, you can gently roll the nigiri in your hands.
  3. Now prepare the NIGIRI CON LA FRITTATA (Tamagoyaki). Take 15-20 g of cooked rice and, with your hands, prepare an oval ball avoiding over-crushing. To facilitate the shaping of the rice ball, it is advisable to first wet your hands in a solution of water and vinegar. So make 3 more meatballs. Cut the Japanese omelette into thin slices.

  What is Tamagoyaki?
  Tamagoyaki is the classic Japanese rolled omelette. For the preparation follow these instructions: mix 3 eggs with a tablespoon of soy sauce, a pinch of salt and a pinch of sugar. Pour half of the beaten eggs into a hot pan. As soon as the omelette hardens, start rolling it, leaving a flap. Pour the remaining beaten eggs directly onto the pan, making them adhere to the prepared omelette. Roll up again. Remove the omelette roll, wrap it in plastic wrap and let it cool for at least an hour.

  4. Take a small strip of wasabi and distribute it on the back of each rice ball. Place a thin slice of Tamagoyaki on top of the rice ball. At this point, cut the nori seaweed into strips about 1 cm thick and 10 cm long: the seaweed ribbon will be used to attach the omelette to the rice ball. Wrap the nigiri with the strip of nori seaweed, taking care to keep the shiny side of the seaweed down. To seal the seaweed, place a grain of rice and crush it on one end: the rice will act as a glue.
  5. The nigiri are ready to be served.

  Alice's comment - PersonalCooker

  Literally, the term “Nigiri Sushi” means “hand-molded sushi” and emphasizes the particular processing technique of the rice morsel. Try the nigiri also with a slice of shrimp or octopus: have fun experimenting with oriental flavors!

  Nutritional values ​​and Health Comment on the recipe

  Nigiri Sushi is a typical Japanese dish. It has an average caloric intake, mainly covered by carbohydrates; on the other hand, lipids and proteins are not as important. The breakdown of fatty acids is favorable. Cholesterol is well present, as are fibers.
  These Japanese morsels can be contextualized in any diet, as long as the portion is moderate in case of hypercholesterolemia. The average serving of Nigiri Sushi is around 150-250g (210-350kcal).