Nigiri Sushi

Ingredients and Weight:

• Sushi rice: 2 cups (400g)
• Sushi vinegar: 1/4 cup (60ml)
• Soy sauce: 1/4 cup (60ml)
• Mirin: 1/4 cup (60ml)
• Sugar: 1/2 tablespoon (7g)
• Salt: 1 teaspoon (5g)
• Raw tuna fillet: 8 ounces (225g)
• Raw salmon fillet: 8 ounces (225g)
• Raw yellowtail fillet: 8 ounces (225g)
• Wasabi: to taste
• Pickled ginger: to taste

Preparation Time:

1 hour

Cooking Time:

0 minutes

Difficulty Level:

2 (intermediate)

Preparation Method Steps:

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice according to the package instructions.
3. In a small saucepan, combine the sushi vinegar, soy sauce, mirin, sugar, and salt. Heat over medium heat until the sugar dissolves.
4. Remove from heat and let cool slightly.
5. Transfer the cooked rice to a large bowl and pour the vinegar mixture over the rice. Use a wooden spoon to gently mix the rice until it is evenly coated.
6. Let the rice cool to room temperature.
7. While the rice is cooling, slice the tuna, salmon, and yellowtail into thin slices.
8. To make the nigiri, take a small handful of rice and form it into an oval-shaped patty.
9. Place a slice of fish on top of the rice patty and press down gently to secure it.
10. Repeat steps 8 and 9 until all of the rice and fish are used up.
11. Serve the nigiri with wasabi and pickled ginger.

Nutritional Information:

• Calories: 250 per serving
• Fat: 10g
• Carbohydrates: 35g
• Protein: 20g

Dish Characteristics:

• Fresh and flavorful
• Umami-rich
• Visually appealing
• Perfect for parties or casual dining

User Comments:

• "This was the best sushi I've ever had!"
• "The fish was so fresh and the rice was perfectly cooked."
• "I loved the combination of flavors."
• "The presentation was beautiful."

Special Precautions and Tips:

• Use high-quality fish for the best flavor.
• Make sure the fish is fresh and properly refrigerated.
• If you are not comfortable eating raw fish, you can cook it before slicing.
• To make the nigiri easier to handle, dip your hands in cold water before forming the rice patties.