Tuna and Salmon Nigiri Sushi
- Prep Time:
- Ready Time:
- Filet of salmon or tuna
- Sushi rice
- Sushi vinegar
- Soy sauce
To make sushi rice:
Take one cup of short grain sushi rice and cover it in water in a bowl for a few min stirring it around to get the starch out. Drain and repeat until the water is somewhat clear.
Now equal parts water and rice cook in a rice cooker for 15-20min taste a grain to make sure it done.
Important step, take rice and dump into a big bowl or baking sheets and using a spatula begin breaking the rice up as the hot steam rises from it. Once you have achieved a slightly fluffy mixture take about 3 tablespoon of sushi vinegar (you can buy in good Asian store it is mixture of rice wine vinegar and sugar) and sprinkle it over the rice and begin mixing it in by using a cutting motion, you don’t want to squish or break the grains of rice. Set aside and let cool room temp.
To prepare fish:
Make sure first of all to buy it from a reputable fish monger. Do not get it precut under cling film in the supermarket that is a bad idea. Also important method if buying farmed fish and important one because you don’t know how that fish has traveled. It is much different than getting fresh caught tuna where the fish monger knows where it has been. You need to do a couple of steps for taste and safety.
1 If using Salmon or other oily fish like Mackerel rub the entire fillet in kosher salt for about 30 min then rinse off (this takes any oiliness away and firms it up)
2.Splash some rice wine vinegar on the fish and leave for one min and rinse off (this adds flavor and texture)
3.Wrap the fish in cling film and freeze for several hours this will kill any bad bacteria that may be on the fish and in fact do this with any fish you are not sure of.
Once fish has been thawed trim and edges off so you have a uniform piece of fish like in my photo. Save the scraps for spicy rolls and tar tars. Slice the fish about a ¼ inch thick all should be very close to the same shape and size. Now follow what comes next:
1.Mix 2 to 3 tsp. rice vinegar with 1 qt. water to make su water.
2.Dampen fingers and hands with su water. Clap hands once to remove excess moisture.
3.Pick up about 1 to 2 tsp. rice in one hand and shape into a rectangle with rounded corners (should be smaller than the fish slices)
4.With the same hand, dip your forefinger into wasabi while still holding the rice.
5.With your other hand pick up a slice of fish and position it in the palm of your hand.
6.Spread wasabi onto slice of fish.
7.Place rice on top of wasabi and press firmly.
8.Roll sushi over and press the sides and top to place fish firmly onto rice.
That’s is, with some practice and you can buy a cheap piece of fish to practice with you will get the hang and the feel of what it is you want the end result to be. I promise you the taste and texture will blow away any store bought sushi that has been sitting in the fridge for hours drying out.