The original form of sushi – consisting of rice and a topping of your choice.
20 g sashimi quality salmon fillet
20 g sashimi quality tuna fillet
60 g muki edamame
½ Zenbu nori sheet, cut into 1.5 cm wide strips
½ Zenbu nori sheet, cut into 3.0 cm wide strips
Water to wet hands
It is very important to cut the fish correctly.
Set the knife at a 45 degree angle and pull the whole blade through the fillet in one smooth motion. No sawing movements as that would tear the meat. The first piece is often too thick for the use of the nigiri. It’s best to taste it with a touch of soy sauce. Then put the knife back in place and cut 3 mm thick slices from the salmon fillet.
For other fish, fruit or vegetables as toppings, basically the same applies: if possible, you need slices of about 3 x 7 cm thickness and length.
Wet hands with water. Take a small, bite-sized portion of rice in one hand.
With the other hand, press the rice into the bent palm to create a compact shape. Reshape with thumb, middle and index fingers.
Take the formed rice ball in your hand and place a slice of the topping on the rice. Then, with the other hand, gently brush the topping down the sides so that it sticks nicely to the rice.
For toppings that do not adhere well, you can help with a strip of nori. Simply wrap the rice and toppings with a strip of nori about 1.5 cm wide. The ends of the nori strip should overlap slightly under the nigiri. The moisture in the rice will make the topping stick well.
Wrap the 3 cm wide nori sheet around the shaped rice ball. Please make sure that one side is neatly flush with the rice ball and the other side of the nori sheet rises above the rice ball. Fill this area with the edamame beans later.
The ends of the nori sheet should cross over each other by about 1 cm. To make the nori sheet stick together, do the following: place a few grains of rice on one end of the nori sheet and then place the ends on top of each other so that the grains of rice stick the nori sheets together.