Nigiri Sushi Seafood [Japan]

Ingredients :

2 boiled shrimp

2 slices of tuna meat

2 slices of salmon meat

120 grams of rice

2 cups water su (water mixed with vinegar, serves as a disinfectant)

Steps :

§    Make sure the quality and cleanliness of the fish you use. If you are unsure of cleanliness and quality, do not use it raw. Bake the fish before slicing and using it.

§    If not, thinly slice each fish. Do not let the slices are too thick or uniform because the presentation of the fish is important.

§    Dip your hands in the water and make sure your hands are always wet. Wet hands will prevent the sticky rice on your hands when you make sushi.

§    Take some rice (about 0.75 the size of your palm). Roll and coat until it becomes a solid long box shape.

§    Apply a little wasabi to one side of the fish, then put the fish to the lump of rice you make, with the wasabi acting as glue.

§    Unite and shape fish and rice. Hold the fish and rice you have pasted on your left hand and use the two fingers of your right hand to squeeze the fish.

§    Repeat the same process to fish and other seafood. Create until you have one pair for each seafood.

§    Decorate and serve your sushi nigiri. For sushi chefs, the presentation is a bit like the zen garden. Adding the right complement to beautify the presentation is important when making sushi. Beautiful presentation and decking will make your sushi nigiri even more perfect.