CookOS may earn a commission from Instacart orders.
Nigiri sushi pairs seasoned sushi rice with sushi-grade raw fish in a minimalist presentation. The key to success is properly seasoned rice that's cooled to room temperature and high-quality fish handled with care.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.
You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, add more sugar.
Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.
Buy fresh fish at a fish market or a Japanese grocery store, make sure to ask the clerk if the fish is good for eating raw. Only purchase sushi-grade fish. With salmon, be sure to cover fish with salt and leave for 1 hour. Then, rinse off salt and put it into the freezer. Once frozen, defrost and use for sushi. Slice the fish very thinly into bite-sized pieces.
Hand-mold fingers of rice and place a thin slices of fish on the top.
Serve nigiri immediately after assembly for best texture and safety. Prepared nigiri does not keep well due to rice drying and fish degrading; leftover rice can be refrigerated in an airtight container for up to 3 days but will harden.
sharp knife (8-10 inches preferred) · rice cooker or heavy-bottomed pot · wooden or glass bowl for seasoning rice
Sushi-grade fish has been frozen to kill parasites and is safe to eat raw. Buy from reputable fishmongers, Japanese markets, or specialty grocery stores; specify 'sushi-grade' when ordering.
Yes. Nigiri does not require a mat—you form each piece by hand with moistened fingers. A mat is only used for rolled sushi (maki).
Taste the cooled rice; it should be slightly sweet, tangy, and salty in balance. Adjust vinegar, sugar, or salt in small amounts until flavor is balanced.
Prepare sushi rice up to 4 hours ahead. Keep it covered at room temperature (not refrigerated, which hardens the rice). Use within the same day.
Use a very sharp, long knife dipped in water. Slice against the grain into thin, even pieces about ¼-inch thick. Cut with one smooth motion, not a sawing action.
