Free Cooking & Recipes

Nigirizushi

Ingredients:

• 15-20g sushi rice (a ball about the size of a ping-pong ball) per piece
• WasabiSome wasabi

INGREDIENTS for TEZU (vinegared water for dipping hands):

• Vinegar3 tbsp. sushi vinegar
• Water240ml water

Preparation:

1. Wet your hands thoroughly with tezu (vinegared water).
2. Place the topping over the fingers of your left hand.
3. Pick up the correct amount of sushi rice using your right hand, and hold it in the palm of your hand.
4. NoteIt takes practice to be able to pick up the correct amount of sushi rice each time – professional sushi chefs are able to pick up almost the same number of grains each time!
5. Holding the rice with your other three fingers, use the index finger of your right hand to smear a small amount of wasabi on the topping.
6. Place the ball of rice on the topping.
7. Press the rice lightly with the thumb of your left hand.
8. Still holding the sushi with the thumb of your left hand, press together the two sides of the sushi, using the thumb and index finger of your right hand.
9. Cupping the sushi in the fingers of your left hand, use the first two fingers if your right hand to flatten the base.
10. Flip the sushi over carefully in your left hand, so that the topping is uppermost.
11. Use the fingers of your right hand to give the sushi a final shaping.