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.:Nigirizushi
Ingredients
sushi rice
topping
wasabi (as needed)
nori (as needed)
Procedure
For nigirizushi requiring a band of nori to hold the sushi together, cut
the nori into strips about 1/4 inch wide and long enough to wrap
around the finished sushi with at least 1 inch of overlap. Place one
such strip on the preparing surface.
Hand form the sushi rice into suitable sized sushi bases. Generally,
this means a rectangular block from 1/2 inch to 1 inch wide, 1 inch to
1 1/2 inch long, and 1/2 inch to 3/4 inch high. It takes considerable
experience to form pleasing sushi bases by hand. Wetting the hands
in water prior to forming each sushi base keeps the rice from sticking
to the hands.
For nigirizushi requiring wasabi between the rice and topping, add a
small dab of wasabi on the rice.
Add the selected topping on top of the sushi rice.
If nori is used, wrap one of the nori band ends up and over the
nigirisushi topping firmly, so that it sticks to the rice and topping. Wet
the other nori band end with a small amount of water, and wrap it up
and over the topping so that it overlaps the other nori end. The water
causes the nori ends to stick together.
Common nigirizushis
Broiled eel: sushi rice, broiled eel, nori band. Top with eel sauce and
bonito and/or sesame seeds.
Salmon: sushi rice, salmon.
Shrimp: sushi rice, shrimp. Clean and butterfly the shrimp prior to
using.
Mackerel: sushi rice, mackerel.
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