Making sushi at home is easier than you think, and a lot less expensive than ordering at a restaurant. This recipe for Nigiri—the style of sushi with hand-molded ovals of rice on the bottom with fish on top)—requires no special equipment, no precarious rolling, and no brittle sheets of seaweed. The sticky rice holds together well and is easy to work with but, to avoid cooked rice that’s too sticky, rinse uncooked rice under running water to remove excess surface starch. If the cooked rice is still too sticky to form balls, dip your hands in a 50/50 solution of water and vinegar
Ingredients
- ¼ cup unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup uncooked short-grain rice
- ¾ pounds sushi-grade salmon, thinly sliced
- Wasabi paste
- Soy sauce
Directions
- Stir vinegar, sugar, and salt in a small bowl until dissolved.
- Thoroughly rinse rice with running water and then cook according to package directions.
- Spread rice in a large glass baking dish, drizzle with vinegar mixture, and then gently fold in to incorporate.
- Form rice mixture into 16 (3-by-1-inch) pieces, and then top with salmon slices and wasabi (to taste). Serve with soy sauce.
Nutrition Facts (per serving)
317 Calories 6g Fat 44g Carbs 20g Protein