Name: Nigiri Sushi
Yield: 4 servings
Cuisine: Japanese
Ingredients: as needed Sushi rice; as needed Topping (e.g., salmon, tuna, shrimp, eel); as needed Wasabi; as needed Nori (seaweed)

Seafood

4 servings

100 cal/serving

Instructions

Step 1

Cut nori into ~¼ inch wide strips long enough to wrap each finished sushi and place a strip on the work surface.

Nori (seaweed)

Step 2

Hand-form the sushi rice into rectangular bases (about ½–1 inch wide, 1–1½ inch long, ½–¾ inch high); wet hands to prevent sticking.

Sushi rice

Step 3

If using wasabi, add a small dab between the rice and the topping.

WasabiSushi riceTopping (e.g., salmon, tuna, shrimp, eel)

Step 4

Place the selected topping on top of each rice base.

Topping (e.g., salmon, tuna, shrimp, eel)Sushi rice

Step 5

If using nori, wrap the strip around the topping and wet the overlapping end with a little water to seal.

Nori (seaweed)Topping (e.g., salmon, tuna, shrimp, eel)Sushi rice

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.