You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the Rice will harden.Д 9 - To serve, dip a sharp knife into a little hot Water to stop the Rice from sticking, then cut into 16 rectangles. Spread the Sushi Rice over the bottom of the tin ( the mixture will be a little sticky, so you may have to wet your hands to do this ).Д 7 - Cover the Rice completely with Smoked Salmon slices.ДЇold the cling film over the Salmon to cover, pressing down well with your hands to mould everything together. Pluck some cooked sushi rice, about 25g, have it in the middle of your left palm. The rice for nigiri would be the same sushi rice that. Slice your fish or topping of choice into 2 1/2 x 1 thin rectangle. Just like maki, you can easily make nigiri at home, from fresh topping to simply what you have on hand. Pour over the warm Rice Wine mixture and stir through, then leave the Rice to cool down.Д 5 - Line a 20x20cm / 7.8x7.8in baking tin or similar-size dish with a double layer of cling film. Prepare a small bowl of vinegar water solution (1 Tbsp vinegar for 1 cup of water), use this to dip your hand. Ingredients for 4 portion(s) 200-220 g cooked and seasoned sushi rice 90 g lean tuna, sliced into 6 even pieces 90 g fatty tuna, sliced into 6 even pieces. This is done by cutting a piece of nori in a strip approximately 1/2-3/4 of an inch wide and about 3-4 inches long (depending on how thick your nigiri sushi is). Nigiri sushi is quite finicky to make at home and we tend to eat this type of sushi at Japanese restaurants and sushi bars. Boil for 30 minutes with about 1.5c of Water.Д 3 - Heat the rice Wine Vinegar, Sugar and a pinch of Salt together until the Sugar dissolves. Occasionally an itamae will wrap a thin piece of nori around the piece to finish it off (common with items such as scallops, for example).

Nigiri sushi at home