Good morning here me will give you a recipe nigiri sushi at home which is delicious The way preparing it is very easy. You just need to be careful to get results from nigiri sushi at home which has aroma and taste that can evoke our tastes.

So that the result of nigiri sushi at home, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare nigiri sushi at home delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used for make

1. Prepare 700 grams White rice
2. Prepare For sushi vinegar
3. Prepare 3 1/2 tbsp Vinegar
4. Prepare 2 tbsp Sugar
5. Prepare 1 1/2 tsp Salt
6. Use Toppings:
7. Prepare 26 pieces Tuna, yellowtail, salmon, squid, sweet shrimp, scallops
8. Prepare 1 Wasabi
9. Prepare 1 for 10 eggs Egg carton

Using the advice of Taichi Kitamura from the Sushi Kappo restaurant in Seattle, the video provides a step-by-step walk through on making your own sushi. Homemade nigiri will definitely make you look like a pro, but it can actually be easier to make than you (or your guests) might think. Yes, it takes time to perfect the technique, but practice. Gunkan maki is a nigiri sushi that is surrounded by a sheet of nori (dried seaweed) to make it into a bowl-like casing.

Steps to cook Nigiri Sushi At Home:

1. Rinse the rice and place in a sieve. When making the rice, use a little less water than you usually do. Once cooked, mix together with the sushi vinegar and let cool.
2. This is a pack of store-bought sashimi.
3. Wet the egg carton and put a little more than 1 tablespoon of sushi rice into each of the egg molds and shake it up a bit to shape the rice.
4. Make 26 small riice balls. Adjust the shapes into ovals.
5. Top the rice from Step 4 with wasabi, then place on the seafood toppings. Press the topping onto the sushi without being too firm or too gentle.
6. Transfer to a plate and enjoy!
7. Done and ready to serve!

Gunkan maki is mostly used with neta that may fall apart or is scattered, such as uni (sea urchin), negi-toro (minced fatty tuna with scallions), ikura (salmon roe), masago (smelt roe), and tobiko (flying fish roe). To make nigiri sushi, cook a batch of short grained sticky rice and season it with a mixture of one tablespoon rice vinegar, one teaspoon sugar, and a pinch of salt to every cup of rice. Let the rice cool while you prepare your neta. Nigiri sushi is that familiar style of sushi made up of an oval-shaped mound of rice with a slice of (usually) raw fish on top. The word nigiri comes from the Japanese nigirizushi, which translates as "hand-pressed sushi." Thus nigiri is a type of sushi where the rice is molded by hand and the fish or other topping pressed by hand atop the rice.

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