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Nigiri Recipe

Rachid Yousfi
This nigiri recipe isn’t just about eating sushi—it’s about crafting a simple yet elegant dish that connects you to the rich tradition of Japanese cuisine. It’s the perfect blend of fresh fish, seasoned rice, and a touch of artistry that makes every bite an unforgettable experience. Whether you’re a sushi lover or a beginner, making nigiri at home will elevate your culinary skills and give you a taste of authentic Japanese flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 Servings
Calories 200 kcal

Equipment

  • Sharp knife
  • Rice Cooker
  • Bowl
  • Wooden Spoon or Rice Paddle
  • Sushi Rolling Mat
  • Small Dish
  • Chopsticks

Ingredients
  

  • 1 cup Sushi Rice
  • ¼ cup Water
  • 3 tbsp Rice Vinegar
  • 1 tbsp Sugar
  • ½ tsp Salt
  • 7 oz Fresh Fish
  • 1 tsp Wasabi
  • Soy Sauce
  • Pickled Ginger

Instructions
 

  • Cook the Sushi Rice
    Rinse the sushi rice in cold water until the water runs clear. Cook the rice in a rice cooker with 1 ¼ cups of water, or follow the instructions on the rice package. Once cooked, let the rice cool to room temperature.
  • Season the Rice
    In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice, using a wooden spoon or rice paddle. Be careful not to mash the rice. Allow the rice to cool slightly.
  • Prepare the Fish
    Using a sharp knife, slice the sushi-grade fish into thin pieces, about ¼-inch thick. The slices should be clean and uniform.
  • Form the Nigiri
    Wet your hands slightly to prevent the rice from sticking. Take a small amount of rice (about 1–2 tablespoons) and gently mold it into an oval shape with your hands. Press the rice lightly to compact it, but don’t squeeze it too hard.
  • Top the Rice with Fish
    Place a slice of fish on top of each rice ball. You can optionally add a small dab of wasabi between the rice and fish if desired.
  • Serve
    Arrange the nigiri on a plate, and serve with a side of soy sauce for dipping and pickled ginger for cleansing the palate. Enjoy!

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Notes

  • Use Fresh, Sushi-Grade Fish: The quality of your fish is crucial for making authentic and safe nigiri. Be sure to use sushi-grade fish, which is fresh and safe for raw consumption.
  • Rice Temperature: For the best texture, let your rice cool to room temperature before assembling the nigiri. It should feel slightly sticky, but not mushy.
  • Don’t Over-Press the Rice: While it’s important to form the rice into a compact shape, avoid pressing too hard. You want the rice to hold together without being too dense.
  • Keep Your Hands Wet: When handling the rice, lightly wet your hands with water to prevent the rice from sticking to your fingers. You can even add a little vinegar to the water for extra flavor.
  • Slice Fish Thinly: For perfect nigiri, slice the fish thinly and against the grain. This ensures the fish has the right texture and allows it to sit delicately on top of the rice.

Nutrition

Nutrition Facts
Nigiri Recipe
Serving Size
 
100 g
Amount per Serving
Calories
200
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
200
mg
9
%
Potassium
 
100
mg
3
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
100
IU
2
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Nigiri
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