Out of dinner ideas tonight? Why not whip up fresh sushi at home? Skip the pricey restaurant bills—a Japanese friend taught me this foolproof recipe for light, gourmet nigiri. It's simpler than it seems. Here's how:
Contents
- Ingredients for 6 People (36 pieces)
- How to
- Result
- Bonus tip
- How much does it cost?
Ingredients for 6 People (36 pieces)
- 300 g round-grain white rice
- 400 g fresh salmon
- 4 tablespoons rice vinegar
- 3 g wasabi paste
- 6 tablespoons soy sauce
- 1 tablespoon powdered sugar
- Salt
How to
- Wash the rice until the water runs clear.
- Drain and place in a large pot of water.
- Soak for 30 minutes.
- Cover and bring to a boil.
- Boil for 3 minutes, then simmer on low for 10 minutes.
- Turn off heat and let sit covered for 10 minutes.
- Drain and transfer to a bowl, mixing gently.
- Mix rice vinegar, sugar, and salt in a separate bowl.
- Add mixture to rice and stir gently.
- Cut fish into small rectangles.
- Wet hands, take a large spoonful of rice, and press into an oval shape.
- Top with fish piece and press to adhere.
Result
Your nigiri sushi is ready! It's quick, easy, and far more affordable than takeout. Serve with wasabi and soy sauce in small bowls.
Bonus tip
For sushi nights, I mix it up with tuna, sea bream, or eel. Use tweezers to remove bones without tearing the fish. Japanese chefs swear by a rigid, non-flexible blade knife for clean cuts that preserve texture—slice fillet lengthwise, then into 5 mm perpendicular pieces.
How much does it cost?
- 300 g round-grain white rice: €3/kg = €0.90
- 400 g fresh salmon: €16.20/kg = €6.48
- 4 tbsp rice vinegar (40 ml): €3/150 ml = €0.80
- 3 g wasabi paste: €0.06
- 6 tbsp soy sauce (100 ml): €8.96/L = €0.89
Total: €9.13 for 6 people—or €1.52 per guest. Master your chopsticks and enjoy!
