How To Make Nigiri


This week we teach you how to make your very own sushi nigiri. Dive deep into Japanese culture as you learn all of the steps, some key tricks and even some presentation pointers.

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3 cups sushi rice
3 ¼ cups water
1 cup sushi vinegar
¼ cup sugar
1 tsp salt

1. Rinse the rice in strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Turn off heat and let rice stand for 15 minutes.

2. Meanwhile, make sushi vinegar. Dissolve sugar, salt and rice vinegar. Mixture should taste sweet and sour with a hint of saltiness.

3. Transfer rice to a large bowl. Pour ½ cup of sushi vinegar over rice and combine gently. “Cut” into the rice using a rubber spatula. Do not stir or overwork rice. Cover with a damp cloth until ready to use.

Sushi Nigiri
1 lb ahi tuna, sushi grade (sliced 2 inch long & 1/8 inch thick)
1 lb salmon (sliced 2 inch long & 1/8 inch thick)
1 lb shrimp, about 21-25 (skewered, boiled, shocked, cleaned)
4 oz pickled ginger
2 oz wasabi powder
5-6 skewers (for shrimp)
Soy sauce (optional)

1. Skewer through shrimp top to tail to keep from curling during cooking. Blanch in boiling water for 2-3 minutes until light pink and cooked. Shock in ice bath. Remove from skewers. Peel and devein from belly side of shrimp. Cut slit lengthwise and open to expose and remove vein.

2. With wet hands, scoop 1.5 tablespoons of sushi rice into the palm of your hand. Gently mold into a rectangular block but do not squash the rice. Dab a little wasabi paste on the rice.

3. Take a piece of fish or shrimp and top the sushi rice as your press it into place using your index and middle finger.

4. Arrange on a plate and garnish with picked ginger and wasabi. Serve with a side of soy sauce.


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