Nigiri Sushi

Name: Nigiri Sushi
Total time: 1 h
Yield: 2
Cuisine: Japanese
Ingredients: 380 g Cooked short-grain sushi rice, warm; 3 tbsp Rice vinegar; 1 tbsp Sugar; 1 tsp Salt; 300 g Sushi-grade fish (salmon, tuna, sea bream), sliced; 1 tsp Wasabi; to taste Soy sauce, to serve

A hand-pressed oval of vinegared rice crowned with a glistening slice of fresh fish — the purest expression of the sushi craft.

Источник

Автор рецепта Sushi-ya kitchens · 👨‍🍳 Шеф-повар · In the style of Edomae sushi counters

Имена поваров и авторов указаны только как ссылка на источник. More Recipes Please независима, не связана с ними, не одобрена и не спонсируется ими.

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.

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Смотри, как это готовят · 3 видео

Chef Sayonara Chef Daiji Chef Sayonara

⏱ 60 мин🍽 2 порций🔥 350 ккал🇯🇵 Япония

ПескетарианскоеБез молочногоБез орехов

Ингредиенты

Порции

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Приготовление

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.

💡 Советы

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.