Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Nigiri Sushi
A hand-pressed oval of vinegared rice crowned with a glistening slice of fresh fish — the purest expression of the sushi craft.
Fuente
Receta de Sushi-ya kitchens · 👨🍳 Chef · In the style of Edomae sushi counters
Los nombres de cocineros y creadores aparecen únicamente como crédito de la fuente. More Recipes Please es independiente y no está afiliada, respaldada ni patrocinada por ellos.
Edomae sushi tradition / 江戸前寿司 — Nigirizushi — a pressed mound of vinegared rice with a topping draped over it — took its modern hand-pressed form in early-1800s Edo (now Tokyo), where it began as a quick, freshly made street food.
Watch it being made · 3 videos
⏱ 60 min🍽 2 porciones🔥 350 kcal🇯🇵 Japón
PescetarianoSin lácteosSin frutos secos
Pasos
Warm the vinegar with sugar and salt just until they dissolve, then let it cool.
Fold the seasoned vinegar through the warm rice with slicing strokes, fanning it so the grains turn glossy and cool to body temperature.
Slice the fish across the grain at a slight angle into pieces about the length of your first two fingers.
Wet your hands with vinegared water, take a small mouthful of rice and squeeze it into a firm, airy oval.
Smear a dab of wasabi on the underside of the fish, lay it over the rice, and press with two fingers to curve it around the mound.
Serve immediately with soy sauce for dipping — brush it on the fish, not the rice, so the grains stay intact.
💡 Consejos
- Only use fish labeled sushi- or sashimi-grade, kept very cold until the moment you slice it.
- A sharp knife drawn in one clean stroke gives the fish its shine; sawing tears the flesh.
- Keep a bowl of tezu (water with a splash of vinegar) beside you to stop the rice sticking.
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