Nigiri Sushi

Makes: 24 to 36 pieces

Time: 20 minutes with premade rice and topping

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Nigiri is hand-shaped sushi. You can use any centerpiece from the “Improvising Sushi Bowls” chart as toppings. Just cut whatever topping you choose into pieces that will fit onto your molded rice.

• 1 sheet nori, toasted (see page 244; optional)
• 2 tablespoons rice vinegar or other mild vinegar
• 1 recipe Sushi Rice (page 384)
• ¼ cup wasabi paste (optional)
• 36 small pieces topping (see “Centerpiece” and “Garnish” columns from the chart, page 385)
• Pickled Ginger (page 207) for serving
• Soy sauce for serving

1. If you’re using the nori, cut it into about ½ × 5-inch strips (using scissors is easiest). Mix 1 cup water with the vinegar (this is called “hand water”).
2. Put about 2 tablespoons or so of the rice in the palm of your hand; cup your hand and use your other hand to help shape the rice into an oblong piece, about 1 × 3 inches; rinse your hands in the hand water as needed. Smear the nigiri with a dab of wasabi, if using (careful, it’s hot), then add your topping.
3. If you like, wrap a strip of nori over the middle of the nigiri, securing the topping in place, and seal the end by dampening it with the hand water. Serve with pickled ginger and soy sauce.

Forming Nigiri Sushi

Step 1 Take a small amount of rice, about a quarter of a handful, and gently press it into an oval shape.	Step 2 Smear with a little wasabi paste if you like.	Step 3 Top with whatever main ingredient you’re using.	Step 4 Wrap the sushi with a small band of nori if you like.