Luxurious Cost-Saving Recipe Nigiri Sushi

Name: Luxurious Cost-Saving Recipe Nigiri Sushi
Yield: 32 servings
Cuisine: American
Ingredients: 360 ml Sushi rice (use your favourite recipe); 1 Vinegar (for your hands while forming rice); 1 Toppings; 1 Nori seaweed; 1 Wasabi (as you like when eating); 1 Soy sauce (for when you eat); 1 Sashimi raw fish (un-cut block or pre-sliced); 1 packages Cod roe soaked in soy sauce; 100 grams Yakiniku (grilled beef); 4 Grilled sausage; 1 roll Dashimaki Tamago (Japanese-style rolled omelette); 1/4 Onion (thinly-sliced); 3 Chopped green onion; 1 Mayonnaise

cookpad.japan @cookpad_jp

I always form rice into smaller portions by my hands. Using a mold makes them too big. Smaller rice automatically makes toppings relatively bigger and you can make tasty nigiri sushi easily in one go.

Do not put too much pressure by hand when forming rice. I heard rice tastes better when containing a bit of air inside You can ask your kids to form rice Use whatever toppings you like. Please tweak this recipe as you like. For servings 4 / 32-40 pieces. Recipe by Sayaa

cookpad.japan @cookpad_jp

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Ingredients

32 servings

360 mlSushi rice (use your favourite recipe)
1Vinegar (for your hands while forming rice)
1Toppings
1Nori seaweed
1Wasabi (as you like when eating)
1Soy sauce (for when you eat)
Examples of toppings (Anything you like!)
1Sashimi raw fish (un-cut block or pre-sliced)
1 packagesCod roe soaked in soy sauce
100 gramsYakiniku (grilled beef)
4Grilled sausage
1roll Dashimaki Tamago (Japanese-style rolled omelette)
1/4Onion (thinly-sliced)
3Chopped green onion
1Mayonnaise

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Steps

1

Let's make sushi rice and a rolled omelette first. Follow your favourite recipes. Be generous with the sushi vinegar to make it tastier.
2

Let the sushi rice cool down. Meanwhile, cut rectangular sashimi blocks into appropriate sizes, place them in a shallow container, cover with plastic wrap and put in a fridge.
3

Let's prepare vinegar for your hands. Put vinegar into the container you used for making the sushi vinegar.
4

Wet a small plate with vinegar. Put rice on it and measure the weight. The best size for the best taste would be 15-20 g per portion. You can eyeball the size once you get used to it.
5

Wet your finger tips, fingers and left palm and hold rice that you weighed.
6

Gently roll, squeeze and form it.
7

Give it a better shape by using two fingers of your right hand.
8

If you place the formed rice organised with a bit of space between each other on a plate or sushi oke (a wooden bowl for sushi rice), it will be easy for you to handle them afterwards.
9

Make Gunkan-maki (warship roll) and tamago (egg) sushi with nori seaweed. Just place toppings on formed rice, and it's all done. At first, we make all these without wasabi.
10

Dashimaki (egg) + nori seaweed. The length of the nori should be around 14-15 cm. Here's the separate recipe for it..
11

Gunkan roll. This is cod roe. The size of the nori should be around 3 × 15 cm.
12

Mayonnaise + sausage. The length of the nori should be around 10 cm.
13

Yakiniku and green onion.
14

Salmon + mayonnaise + sliced raw onion + green onion.
15

10 pieces of sea bream sushi made with leftover rice (including black rice). Around 200 g rice and one package of sliced sea bream sashimi.
16

I made Gunkan rolls with takuan (Japanese pickled radish) and kani-miso (brown paste-like part of a crab)
17

I got a package of sashimi on sale.
18

I made these 8 pieces from 160 g of cooked rice and a bit more than 1 tbsp of sushi vinegar. Way more delicious than nigiri sushi from the supermarket and light on your wallet as well.
19

You can add as much wasabi as you like when eating. It saves a lot of trouble when eating with your kids.