Nigiri Sushi

Nigiri sushi(握り寿司), or simply nigiri, is a type of sushi with a main ingredient on top of pressed sushi rice. Raw fish is the most common main ingredient, though other toppings such as cooked seafood and even vegetables can be used.

Nigiri sushi originated in Edo, which is now Tokyo. The traditional sushi from this area is known as edomae(江戸前) sushi because the fish and other ingredients mainly come from Tokyo Bay, which is in front of(前 mae) Edo(江戸), or Tokyo.

The top part of sushi, or neta, is usually fish; the bottom, or shari, is the rice. Generally, nigiri sushi is best served with rice at body temperature and the topping at room temperature.

Traditional ingredients include tuna(鮪 maguro) and fatty tuna (トロ toro), freshwater eel(鰻 unagi), yellowtail(鰤 hamachi or buri), sea bream(鯛 tai), japanese sea bass(鱸 suzuki), whiting(鱚 kisu), japanese halfbeak(サヨリsayori), saba, japanese sardine, spotted shad( konoshiro), mature spotted shad(コハダ kohada), flathead(鯒 kochi), (マコガレイ makogarei), saltwater eel(穴子 anago), shrimp(蝦 ebi), kuruma shrimp(車蝦 kuruma ebi), ark shell clam(赤貝 akagai), and manila clam(鯏 asari).

Some types of fish are often marinated. Some chefs may use wasabi between rice and the topping. Nigiri sushi doesn’t always need soy sauce but is typically served with it as an option for dipping. It is often accompanied by pickled ginger as well.

Vinegar rice(酢飯 sumeshi) is a key ingredient for nigiri sushi. It is short- or medium-grain japonica rice with vinegar added. Red vinegar(赤酢 akasu) is used in traditional edomae sushi.

Vinegar Rice Recipe

Ingredients

short- or medium-grain japonica rice
red vinegar(赤酢 akasu) or rice vinegar(米酢 komezu)
sugar (optional)

Directions

steam rice
heat vinegar, sugar until combined
gently mix vinegar mixture into rice
cover with cloth
let cool to body temperature

Vinegar Rice Recipe

Ingredients

Directions

Nigiri Sushi Recipe

Ingredients

Directions