🇯🇵 Japan recipe
Sushi Nigiri
The pinnacle of Edomae sushi: hand-pressed mounds of seasoned rice crowned with pristine slices of raw fish. Each piece is formed with precise pressure to create a cohesive bite that melts on the tongue, showcasing the harmony between warm rice and cool fish.
Prep45 mins
Cook30 mins
Serves4
Difficultyhard
Ingredients
- 3 cups Japanese short-grain sushi rice
- 3 1/4 cups water
- 1/3 cup rice vinegar
- 3 tbsp sugar
- 1 1/2 tsp salt
- 200 g sushi-grade salmon fillet
- 200 g sushi-grade tuna (maguro) fillet
- 200 g sushi-grade yellowtail (hamachi) fillet
- 8 medium shrimp, head-on if possible
- 1 tbsp wasabi paste (freshly grated preferred)
- Soy sauce for serving
- Pickled ginger (gari) for serving
- 1 sheet nori seaweed, cut into thin strips
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 30 g
- Carbs
- 58 g
- Fat
- 8 g
