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Intro: |
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You may not make perfectly formed nigiri on your first attempt (or your second or third), but your results should look presentable (and be oh, so highly edible). Ideally, sushi is served as it's made, so start assembling it when you and your guests are ready to eat. (Go to Step 7 for some guidelines on serving.) Prepare. Set rice, prepared nigiri toppings, wasabi paste, su, and serving plates on the counter. Moisten your hands in the su, then shake or clap them once to get rid of extra water. Mold rice. Each piece of nigiri should be a big mouthful, so scoop up about 2 tablespoons (30 grams) of rice (roughly the size of a turtle egg). Gently press and shape it in your palm into an oval that's slightly smaller than your slices of fish.
Place fish. With your index finger, spread a dab of wasabi down the center of a fish slice. (Omit the wasabi if you prefer.) Gently press the fish into the top of the rice, wasabi side down. The fish should droop a little over the ends of the rice oval. Place the formed nigiri on a serving plate, and make another of the same kind to serve with it.
Note: Some nigiri ingredients, including omelet, eel, and some fish roe, are traditionally held onto the rice with a little strip of nori. If you're using these ingredients, cut nori with scissors into strips 1/4 inch (6 millimeters) wide and 4 inches (10 centimeters) long. Lay the nori widthwise across the top of the nigiri and wrap the long ends under the bottom of the piece. Stick its ends together with a drop of su.
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Form nigiri sushi
