Description
Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi.
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- ½ cup seasoned rice vinegar
- 1 teaspoon white sugar, or as needed
- 1 teaspoon salt, or as needed
- ¼ pound hamachi (yellowtail)
- ¼ pound maguro (tuna)
- ¼ pound cooked Ebi (shrimp), shelled and butterflied
- 6 eggs
- ½ teaspoon white sugar
- ⅛ teaspoon salt
- 1 teaspoon wasabi paste (Optional)
- 1 sheet nori, cut into 1-inch strips
Instructions
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and the liquid has been absorbed
- 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt
- or to taste. Allow to cool to room temperature
- about 30 minutes.
- Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
- Whisk eggs
- 1/2 teaspoon sugar
- and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through
- about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture
- rolling each log into a new log
- to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
- Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp
- squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
- Take a slice of egg omelet in your hand
- grab 1 to 2 tablespoons of rice
- and roll it into a small nugget in your hand. Place the rice ball on top of the egg
- squeezing gently to make it adhere.
- Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.
Prep Time: 1 hr
Cook Time: 35 mins
Total Time: 2 hrs 5 mins
Servings: 4