Nigiri Sushi with Fish and Shrimp

Ingredients

• 300 g ready-made sushi rice
• vinegar water (for shaping)
• 175 g fresh tuna fillet
• 1 tsp wasabi
• 80 g fresh salmon fillet (or smoked salmon)
• 4 cooked jumbo shrimp
• 80 g fresh squid (squid, prepped for cooking)
• 4 strips of nori seaweed (from roasted nori sheets, about 2 x 10 cm each)

Instructions

1. 1.

   Divide the sushi rice into 20 portions and shape each portion into a small mound (or elongated ball) with hands dampened in vinegar water. Slice the tuna fillet into 8 as flat slices as possible, spread a little wasabi on one side, and place it in your hand. Place one rice mound on the wasabi‑coated side of the tuna, press lightly, using the tip of the left thumb to keep its shape. Flip the nigiri sushi and reshape with two fingers if needed. Repeat for the remaining tuna nigiri.

2. 2.

   For the salmon nigiri, slice the salmon fillet into 4 thin slices, spread a little wasabi on each, and place a rice mound on top as described. For the shrimp nigiri, peel the shrimp but leave the tail segment attached. Make a longitudinal cut in the shrimp without cutting all the way through (a butterfly cut), then unfold the shrimp flesh so it lies flat and wide. Brush with wasabi and place on a rice mound.

3. 3.

   For the squid nigiri, cut the squid meat into 4 pieces, brush each with a little wasabi, and place a rice mound on top. Wrap one strip of nori around each squid nigiri; lightly dampen the ends on the underside of the nigiri and press them together.

4. 4.

   Arrange the nigiri sushi with the rice side down (each portion includes 2 tuna nigiri and one salmon, shrimp, and squid nigiri).