Lesson 4: Recipes For Nigiri Sushi
For sushi basics I’ve recommended seafood and ingredients
that are easy to find. You will need some knowledge of raw
seafood so read the “About Fish” section before
beginning Nigiri preparation. Review the Nigiri Sushi Maker
operating instructions. After preparing your seafood, always
wrap it in cling film and place as soon as possible in the
refrigerator. Serve Nigiri with pickled ginger, wasabi and
This classic simple sushi is very popular with Nigiri eaters.
Good Nigiri is mostly about very fresh or flash frozen seafood.
Loins cut from the mid section of the tuna fish and the belly
area are the best cuts for sushi.
Tuna is a very soft and flaky fish, so must be cut with a
very sharp knife. Cut regular size strips as shown in the
Fish Preparation section, and place them in the sushi mould.
Add Wasabi and continue as directed in the Nigiri Sushi Maker
operating instructions. Tuna does not need a garnish; however,
chives are used in this photo to ad color contrast on the
pink ginger. Chives are very useful and easy for decorating
sushi. Cut the chives in various sizes depending on your
Albacore Nigiri With Garlic, Scallion
And Ponzu Sauce
Albacore is soft and flaky. Carefully slice with a very sharp
knife (see the fish slicing section).
Prepare some finely chopped garlic and place 4-5 grains on
top of the finished Nigiri. Sprinkle with chopped green onion.
Serve with Ponzu dipping sauce. Ponzu sauce can be found
at the store or there is a recipe in the Sushi Sauces section.
Use the shrimp I recommend in the “About Fish”
section. To prepare, start with whole shrimp. You will need
to skewer shrimp so it does not curl when cooked. To do this,
straighten out a shrimp by gripping it in the palm of your
hand. Pass an 8-inch long wood skewer lengthwise all the
way through the shrimp. Pass the skewer inside the shell,
but close to the legs. Fit two shrimp on each skewer.
Put about one inch of water in a large frying
pan, and season with salt. Bring to boil and then lay skewered
shrimp in the pan. Do not cover. Cook for 2 minutes, turn
the shrimp over and cook another 2 minutes. Remove from pan
and place in a large bowl of iced water. This quick cooling
process helps retain good texture and color. When cold remove
skewers using a twist and pull motion so as not to break
the shrimp. Remove shell and legs. Leave the tail on.
You will need to butterfly cut the shrimp for
Nigiri, but when making shrimp for rolls there is no need
to butterfly. To butterfly use a paring knife on the underside.
Cut the shrimp lengthwise, as straight as possible down the
middle. Do not cut all the way through! You will need to
open the shrimp with your fingers without splitting it in
half. Flatten the shrimp cut side facing up. If there is
a vein, remove it. Lay cut side down on a plate, cover with
plastic wrap and refrigerate until ready to use.
Make rice balls without topping in the Nigiri sushi maker
(see operating instructions page 14). Imitation Crabstick
is good for this. Split the crabstick lengthwise with a paring
knife and use the top pink half to place on the rice ball.
Optional: place a slice of avocado on top of crab. Cut a
band of nori about ¼ inch wide by 4 inches long and
wrap the band around the Nigiri. Wet the end of the nori
strip or use a rice grain to glue the two ends together as
you form a nori ring around the sushi.
Always use ocean Salmon. Slice the salmon and follow operating
instructions for Nigiri. After you have made the basic Nigiri,
a more advanced finish is to top it with a slice of avocado
and some dried Bonita shreds. Wrap it with a Nori band to
hold it all together. More explanation of this finish will
be in the intermediate sushi
Smoked salmon is delicious for Nigiri sushi. It usually comes
pre-sliced, needs little preparation, and will keep in the
refrigerator longer than fresh fish. Just cut the slices
to fit the mould cavities and use the Nigiri maker to mould
salmon, rice and wasabi together.
White Fish Varieties: Sea bass, Halibut, Grouper,
I placed these white fish together as they can be prepared
in the same way for sushi basics. These fish are not difficult
to find in your local store. Slice the fish in the normal
way. Make up in the Nigiri in the sushi maker. I like these
fish garnished with a few drops of hot chili oil.
This photo shows imported sushi grade Tilapia, which is milder
than local California Tilapia. I found it in my local Asian
food store. To garnish, I grated some Daikon (Japanese white
radish) and mixed in a little chili sauce for color.