Nigiri Sushi Recipe

Name: Nigiri Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups uncooked white rice; 1/2 cup seasoned rice vinegar; 1 teaspoon white sugar, or as needed; 1 teaspoon salt, or as needed; 1/4 pound hamachi (yellowtail); 1/4 pound maguro (tuna); 1/4 pound cooked Ebi (shrimp), shelled and butterflied; 6 eggs; 1/2 teaspoon white sugar; 1/8 teaspoon salt; 1 teaspoon wasabi paste (optional); 1 sheet nori, cut into 1-inch strips

Servings: persons

4 cups water
2 cups uncooked white rice
1/2 cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
1/4 pound hamachi (yellowtail)
1/4 pound maguro (tuna)
1/4 pound cooked Ebi (shrimp), shelled and butterflied
6 eggs
1/2 teaspoon white sugar
1/8 teaspoon salt
1 teaspoon wasabi paste (optional)
1 sheet nori, cut into 1-inch strips

1
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.
2
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.
3
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.
4
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.
5
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.
6
Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups water, 2 cups uncooked white rice, 1/2 cup seasoned rice vinegar, 1 teaspoon white sugar, or as needed, and more.

Yes, Nigiri Sushi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nigiri Sushi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions