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Nigiri Sushi Recipe
|Short grain rice||4 Cup (64 tbs)|
|Shrimp in shell||8 Large|
|Lemon sole fillets||1 , skinned|
|Mackerel fillets||1 , skinned|
|Smoked salmon||1⁄6 Cup (2.67 tbs)|
|Squid||1 Medium, cleaned, skinned and boned|
|Wasabi||3 Teaspoon, mixed to a paste with 1 tablespoon water parsley / mint (Green Horseradish)|
|Soy sauce||1 1⁄2 Cup (24 tbs)|
|For vinegar sauce|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3661 Calories from Fat 401
% Daily Value*
Total Fat 45 g68.8%
Saturated Fat 12.3 g61.6%
Trans Fat 0 g
Cholesterol 1456.9 mg
Sodium 25927.3 mg1080.3%
Total Carbohydrates 556 g185.3%
Dietary Fiber 21.2 g84.8%
Sugars 33.7 g
Protein 231 g462.7%
Vitamin A 21.9% Vitamin C 63.2%
Calcium 43.8% Iron 242%
*Based on a 2000 Calorie diet
Transfer the drained rice to a warmed bowl and set aside.
To make the vinegar sauce, combine the vinegar, sugar, salt and monosodium glutamate to taste, then pour the mixture over the rice.
Stir gently with a wooden spoon and set aside to cool at room temperature.
Cook the prawns (shrimp) in boiling water until they turn pink.
Drain and remove the shell and heads.
Gently cut along the underside of the prawns (shrimp) and splay them open.
Sprinkle the sole with salt, then neatly cut the flesh into rectangles about 5cm by 2 1/2 cm./2 in.by 1 in. and just under 1 cm./1/2 in.
Cut the mackerel, smoked salmon and boned squid into pieces about the same size as the sole.
Using the palm of your hand, gently shape about 1 tablespoon of the rice mixture into a wedge, about the size of your thumb.
Smear a small amount of horseradish paste on to the middle of one piece of fish and press the fish and rice gently together to form a 'sandwich', with the horseradish in the centre.
Continue this procedure, using up the remaining fish pieces and the remaining rice, but omitting the horseradish mixture for the prawns (shrimp).
When the 'sandwiches' have been made, arrange them decoratively on a large flat dish and garnish with parsley or mint.
Pour the soy sauce into individual small dipping bowls, and dip the 'sandwiches' into the soy sauce before eating.
This is usually served as a snack or hors d'oeuvre in Japan.