Nigiri-zushi

Nigiri-zushi
For Nigiri-zushi, form the rice by hand to a small oval dumpling, spread on Wasabi and put on fish. It is particularly important to pay attention that the quantity of fish and rice is well balanced.

You need rice, fish and Wasabi; furthermore a chopping board and a sharp knife. Have a bowl of a mixture of vinegar and cold water ready.

First, cut off some slices of the fish fillet. Lay the fillet across to you on the chopping board. Put the knife on straight, about one and a half centimeters away form the edge. Cut the slice diagonally to the edge.

Now you can form the Nigiri-zushi:

1.	Moisture your hands sufficiently with the mixture of vinegar and water.
2.	Take some rice with your right hand and form a small longish dumpling.
3.	Take the fish carefully with your left hand, putting it on your fingers of your left hand.
4.	While keeping the dumpling in your right hand, use your right hand's index finger to spread some Wasabi on the fish.
5.	Then put the rice dumpling on the fish.
6.	Take your right index finger and middle finger to press the rice carefully against the fish. Fix the rice at the end with your left thumb.
7.	Turn the fish on top by changing the Nigiri-zushi from your left to your right hand and backwards.
8.	Once again press the fish easily against the rice with your index and middle finger.

During this procedure, it all depends on the facts that you do not form the rice too firmly and hold the fish too long in your hand.

Nigiri-zushi are always served in pairs.

Gunkan style

Ikura-nigiri
The Gunkan style makes it possible to prepare Nigiri-zushi with a filling like sea urchin, various sorts of mussels or fish roe. Therefore you wind a stripe of seaweed round the rice dumpling. The so created cup is stuffed with the filling:

1.	Moisture your hands sufficiently with the mixture of vinegar and water.
2.	Take some rice with your right hand and form a small longish dumpling.
3.	Now put the dumpling on the chopping board and press it flat a little.
4.	Wind a stripe of seaweed, approximately 3 to 4 cm in width, around the rice.
5.	Press flat the rice once more.
6.	Now you can fill the covering into the cup.