Nigiri Sushi

Name: Nigiri Sushi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; 4 Sea shrimp; 2 pcs Raw scallops; 1 small piece salmon; Some Sushi vinegar; Some Green mustard; Some Sushi ginger; Some Sushi soy sauce

by Silence

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Nigiri refers specifically to nigiri sushi. It is not the sushi rolls we usually make. In layman's terms, it is the kind of salmon spread on a small piece of rice in the advertisement of a sushi restaurant. I really think I should settle down in Japan. The taste of Japanese cuisine suits me well, and I like many of them. . . Maybe I am a foodie. . . amount. . .

Later, while going to school and working part-time, I happened to be in a sushi restaurant and learned how to make sushi without my teacher. Although it can't be compared with the regular sushi restaurant, but it is good to solve the gluttony by yourself. This post is devoted to this kind of sushi. The method of sushi rolls has been posted with a California roll before, see here for details."

Ingredients

Some Rice
4 Sea Shrimp
2 pcs Raw Scallops
1 small piece Salmon
Some Sushi Vinegar
Some Green Mustard
Some Sushi Ginger
Some Sushi Soy Sauce

Nigiri Sushi

1. Cook the rice in the rice cooker, stir in the appropriate amount of sushi vinegar, and wait until the rice becomes warm.

2. When cooking rice, start processing other ingredients. Use a toothpick to extend the position of the shrimp line and insert it from the tail to secure the shrimp. If the toothpicks are not well positioned, it will be inconvenient to take them out after they are cooked.

3. Add a little salt and lemon juice to a pot and bring to a boil. Add the shrimp and remove it after turning red.

4. Remove the toothpick, peel off the shell of the shrimp to the last section, leaving only the tail part, cut off the excess part of the shrimp head

5. Use the tip of a knife to cut the shrimp from the tail to the head from the middle.

6. At this time, clean the shrimp line with water so that the cooked shrimp is ready

7. Take a small ball of rice and hold it in your hand for plastic surgery

8. Clench tightly while turning, not too firm or too loose, with moderate strength. Hold one end with your thumb, and the index and middle fingers of the other hand will help level the rice ball from above.

9. Then the rice ball is ready

10. Spread a little mustard on the bottom of the shrimp, paste the shrimp onto the rice ball, and press tightly.

11. Unfold the shrimp tails when placing the plate for a better shape

12. The fresh shells are cut from the middle, leaving the bottom end not to be cut off. I hold the knife with one hand and take pictures with the other. Everyone can only make do with it.

13. Cut the fresh scallops and place them face down on the rice balls coated with wasabi. The fresh scallop sushi is ready.

14. Salmon should be fresh and special for raw food.

15. Use a sharp knife to slice against the grain.

16. So that the fish fillets into thin slices

17. Take a piece of salmon and spread it on the rice ball coated with a little wasabi. Use two fingers to stretch the fish to make the surface and sides stick to the rice ball. Salmon sushi is also ready. Arrange the plates in a staggered manner according to different types. How about it? Isn't it very appetizing? Serve with sushi soy sauce, green wasabi and sushi ginger.

Tips:
If possible, I would use sushi rice. I don’t have one at my home, so I use Thai fragrant rice instead.

It is best to wear disposable gloves when making rice balls, which is easier to handle. If not, you can also get a little water on your hands.

Fresh scallops are special fresh scallops for raw food.

Edible sushi is best enjoyed with the ginger used for sushi. Not only does it taste better, but it also makes up for the coldness of sushi. Soy sauce is best to use special soy sauce for sushi, which is sweet and not so salty.