Nigiri Sushi Recipe
Ingredients
| Rice grain | 4 Cup (16 tbs) | |
| 8 large shrimp, in the shell | ||
| 1 lemon sole fillet, skinned | ||
| 1 mackerel fillet; skinned | ||
| Smoked salmon | 1/6 Cup (16 tbs) | |
| 1 medium squid, cleaned, skinned and boned | ||
| Horseradish | 3 Teaspoon, mixed | |
| Soy sauce | 1 1/2 Cup (16 tbs) | |
| VINEGAR SAUCE | ||
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
Directions
Cook the rice, following the instructions given in gohan.
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.
Set aside.
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.
thick.
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.
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.
Set aside.
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.
thick.
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.
Chef
