Nigiri Sushi
Photo: Tim Reckmann from Hamm, Deutschland, CC BY 2.0
Nigiri is the simplest form of sushi to understand, a slice of topping resting on a small hand-pressed block of seasoned rice. The craft is in the shaping, and this version gives you the working dimensions for the rice base, from width to height. It also covers the optional dab of wasabi underneath and the thin nori band that keeps looser toppings in place.
Instructions
If your nigiri needs a band of nori to hold the topping in place, cut the nori into strips about ¼ inch wide. Each strip should be long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Lay one strip on your work surface.
Wet your hands with water so the rice does not stick, then shape the sushi rice by hand into a small rectangular block. Aim for about ½ to 1 inch wide, 1 to 1½ inches (2.5 to 4 cm) long and ½ to ¾ inch (1.5 to 2 cm) high. Re-wet your hands before forming each block.
If you are new to this, a plastic sushi mold will give you more even bases than shaping by hand. Making neat bases by hand takes a lot of practice.
For a style of nigiri that has wasabi between the rice and the topping, press a small dab of wasabi onto the top of the rice block.
Place your chosen topping on top of the rice, pressing lightly so it sits firmly.
If you are using nori, set the sushi on the strip and fold one end up and over the topping, pressing firmly so it sticks to the rice and topping. Dab the other end with a little water and fold it over the first end. The water makes the two ends stick together and hold the band closed.
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