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1
Combine the sushi vinegar ingredients and mix together well.
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2
Put into a pan and heat over low heat.
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3
When the sugar and salt have dissolved, it's done.
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4
Use freshly cooked rice.
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5
If you use rice that's been kept warm for a while, it won't absorb the sushi vinegar and will become wet and soggy.
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6
Use a bit less water than usual when cooking the rice.
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7
Transfer the freshly cooked rice to a pre-moistened wooden sushi tub, and pour on the sushi vinegar.
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8
Cut the vinegar into the rice with a rice paddle.
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9
Don't knead the rice.
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10
Fan the rice to evaporate any excess moisture.
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11
This also adds shine to the rice grains,
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12
When the rice has cooled down to the point where you can touch it with your hands, cover it with a tightly wrung out moistened kitchen towel, then with the lid.
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13
Each piece of nigiri sushi weighs about 16-18 g. With 3 rice cooker cups worth of rice (before cooking) you can make 55 to 60 pieces.
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14
When slicing the fish, slice against the grain.
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15
If you hold the knife vertically 2 mm before you slice though the fish, the cut side will have a nice and clean finish.
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16
This is how it looks when you hold the knife blade vertically.
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17
The right side of the slice will be a bit thicker.
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18
Moisten your hands with vinegar-water (50/50 rice vinegar and water mixed together).
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19
Hold a piece of topping (a fish slice here) in your right hand, and spread on a tiny bit of wasabi with your left index finger.
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20
Make a small round ball of sushi rice and place it on the topping.
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21
Make a dent in the sushi rice with your left thumb.
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22
This makes a packed sushi rice that is soft and gently falls apart in your mouth.
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23
Press the top and bottom of the shari with your right thumb and index finger.
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24
Press the shari with your right index finger to form the bottom of the sushi.
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25
Roll the whole sushi in your palm and turn it over so that the topping is on top.
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26
Press both sides with your right thumb and index finger.
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27
Press the top of the sushi with your left thumb while you press down with your right index finger.
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28
Flip it over.
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29
Press the sides as in Step 14.
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30
Press the top of the sushi with your left thumb while you press down on it with your right index finger, as in Step 15.
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31
The nigiri sushi is complete, but if it feels too loose, repeat Steps 13 to 15 again.
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32
Try making the sushi with all kinds of toppings - it's fun!
