Sushi Special: How to prepare nigiri sushi?
updated the 14 July 2015 à 18:35You always wanted to try out some homemade nigiri? Follow our recipe and you will never again have to go to a Japanese restaurant!
INGREDIENTS
200 G FILLETS OF VERY FRESH SEA BREAM
200 G FILLETS OF VERY FRESH YELLOWFIN TUNA
200 G of VERY FRESH SALMON FILLETS
350 G ROUND RICE
4 TABLESPOONS RICE VINEGAR
3 TABLESPOONS SUGAR
2 TABLESPOONS SHERRY
3 TEASPOONS SALT
2 TEASPOONS WASABI POWDER
GENERAL INFORMATION
PREPARATION TIME: 40 MINUTES
COOKING TIME: 15 MINUTES
PREPARATION
1. Wash the rice several times. Pour into a saucepan, add 35ml water, cover and bring to the boil. Cook for 15 minutes covered, then remove from heat and allow it to stand covered for another 10 minutes.
2. Combine the rice vinegar, sugar, salt and sherry in a bowl. Pour this mixture over the rice and mix. Allow to cool to room temperature.
3. Meanwhile, cut the fish fillets into thin strips. Mix wasabi powder with a little water to obtain a dough, the consistency of mustard.
4. Moisten your hands and form small oval-shaped balls of rice, the same length of the strips of fish . Spread them lightly with wasabi and put a slice of fish on each patty. Arrange the sushi on a plate, cover with plastic wrap and keep cool until ready to serve. Serve with slices of ginger marinated in vinegar (pink ginger).
