Contents
Sushi and Sashimi Basics
Sushi-Making Tools
Nonseafood Sushi Ingredients
Sushi Seafood
How to Buy and Care for Sushi Knives
How to Use Sushi Knives
How to Make Sushi Rice
How to Make Finger Sushi (Nigiri)
How to Make Sushi Rolls (Maki)
How to Make Inside-Out Rolls (Ura-Maki)
How to Make Hand Rolls (Temaki)
How to Make Battleship Sushi (Gunkan Maki)
How to Make Pressed Sushi (Oshi)
How to Make Scattered Sushi (Chirashi)
Learn more with these titles from Barnes & Noble
|
 |
 |
 |
|
How to Make Finger Sushi (Nigiri)
Finger sushi, or nigiri, is the type of sushi most often ordered in sushi restaurants. When you order generic “sushi” at a restaurant, you get finger sushi. Commonly made using seafood, finger sushi can be also made with scrambled egg (tamago) or even with chicken or beef. You can make it by hand or with a mold.
Preparing Toppings for Finger Sushi
It’s best to prepare the toppings—the fish or vegetables that go on top of the rice—before you begin to form the rice. Cut the raw fish or vegetables you’ll be using into rectangular slices measuring roughly 1 1/2" × 2".
Making Finger Sushi by Hand
- In a dipping bowl, prepare a mixture of four parts water and one part rice vinegar. Dip your palms and fingers in the bowl to moisten them with the mixture.
- Take 2 tablespoons of
sushi rice in the palm of your hand. Form the rice into an oval ball by shaping and squeezing gently with your palm and fingers. Each oval you form should be about 1" wide, 2" long, and 3/4" thick.
- Gently press the
bottom of the rice oval with your thumb until the top is slightly “humped.”
- Drape your prepared topping over the oval of rice. For some types of fish, you may want to spread a little wasabi over the rice before placing the fish on top of it.
- Repeat steps 2–5 for each piece of finger sushi.
You can garnish the finished sushi pieces with a bit of sliced scallion, minced ginger, sesame seeds, or bonito flakes.
Making Finger Sushi with a Mold
Finger sushi molds are available at many specialty food stores or online (see Sushi-Making Tools). Each mold makes about five pieces of finger sushi at once. To use the mold:
- Cover the depressions of the mold and the lid with plastic wrap so that you won’t have to clean rice from the mold after each use.
- Fill the depressions with sushi rice.
- Cover, then press the lid gently.
Once you’ve removed the formed rice from the mold, add the toppings and any desired garnish.
| Acknowledgments & Disclaimer |
