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 from 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 not hold the fish too long in
your hand.
 | Maguro-nigiri |
 | Sake-nigiri |
Nigiri-zushi are always served in pairs.
Gunkan style
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.
|
 | Natto-nigiri |
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