Various Nigiri Sushi

Ingredients

• Wasabi
• pickled ginger
• soy sauce
• 4 tsp soy sauce (Shoyu)
• vinegar water (for shaping)
• 40 g wasabi
• 200 g very fresh salmon fillet (or smoked salmon)
• 100 g very fresh tuna fillet
• 100 g smoked mackerel fillet
• 4 fresh large shrimp tails (about 30 g each)
• 1 tbsp Rice vinegar
• 1 roasted nori sheet
• 1 tsp light sesame seeds
• 1 beet shiso leaf (green)
• 2 tbsp sweet and sour chili sauce
• 0.5 tsp light sesame seeds

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Bring rice, water, and seaweed to a boil over high heat in a pot, then simmer covered on low heat for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice rest uncovered for 3 to 5 minutes.

3. 3.

   Heat the rice vinegar and mix with salt and sugar. Transfer the rice to a bowl, remove the seaweed. Stir the seasoning into the rice slowly while fanning it with a fan so it cools quickly to room temperature and gains a nice shine.

4. 4.

   Beat eggs with chicken broth, rice wine, and 1 tsp soy sauce. Cook in a small heated pan to make an omelet. Remove from pan and let cool.

5. 5.

   Divide the sushi rice into 24 portions and shape each portion into a nock (or elongated ball) using slightly dampened hands.

6. 6.

   Cut the cooled omelet into four rectangular pieces. Spread a little wasabi on one side of each piece and hold in hand. Place a rice nock on the wasabi‑coated side, press lightly, using the tip of the left thumb to keep its shape. Flip the nigiri and reshape with two fingers if needed.

7. 7.

   For salmon nigiri slice the salmon fillet into eight thin slices, spread a little wasabi on each, and place a rice nock on top as described.

8. 8.

   Slice the tuna fillet into four very flat slices, spread a little wasabi on one side, hold in hand. Place a rice nock on the wasabi‑coated side, press lightly with the left thumb to keep shape, flip and reshape if necessary. Repeat for remaining tuna nigiri.

9. 9.

   Cut the mackerel fillet into four pieces, spread a little wasabi on the underside of each, and place on four rice nocks as described.

10. 10.

    For shrimp nigiri boil shrimp tails in salted water over low heat for 2 to 3 minutes, drain and shock in ice water. Split the shrimp along the belly without cutting through, then open. Place vinegar in a bowl and marinate shrimp for 3 minutes, remove and pat dry. Spread wasabi paste thinly on the underside of each shrimp and place on a rice nock.

11. 11.

    Cut the nori sheet into 12 strips of 2×10 cm. Wrap one strip around each omelet and mackerel nigiri. Moisten the ends on the underside of the nigiri and press together. Distribute shiso leaf over half of the salmon nigiri and wrap with a nori strip. Drizzle sweet‑sour sauce over mackerel sushi and sprinkle with sesame seeds.

12. 12.

    Arrange finished sushi on a long platter and serve with wasabi, pickled ginger, and soy sauce.