Nigiri Selection

Nigiri are bite sized oval shaped morsels of warm sushi rice topped with delicately cut fresh fish. Hopefully you have already mastered sushi rice following the recipe here and had a little trial run at making maki. For the fish I recommend using a specialist supplier or a good quality fishmonger who sells sashimi grade fish. Up to 30 different species of fish and shellfish are used for nigiri sushi, here we will focus on the four species: salmon, tuna, sea bass and mackerel. For the tuna loin it is more important to get the right shape, so weight may vary subject to the size of the loin itself. For salmon the best cut would be the top half belly side. Ask for the salmon to be scaled and you can also make salmon skin rolls (recipe to follow).

In Japan the blue fin tuna is king whereas yellow fin is the more sustainable and commonly available option in Europe. Salmon has until recently not been so widely used in Japan, but companies like the Scottish based Loch Duart now have success with exporting their superior responsible farmed salmon direct to Japan. In Europe salmon is by far the most popular fish for sushi; perhaps because we culturally love smoked salmon and the transition to raw was easy.

To master sushi is all in the preparation and doing a sushi session for up to 6 people does take some planning. Using Japanese knives is not a must, but they are a great investment. I am using both a Japanese filleting and a sashimi knife.

If you would like a more comprehensive guide I teach a comprehensive sushi making course at Billingsgate Seafood School which is now in its 10th year.

Nigiri for 6 people, 9+ pieces each with extra fish for maki rolls.

1 portion sushi rice

2 fillets of sea bass

1 whole fresh mackerel

1 pieces fresh yellow fin tuna loin middle cut, 6 cm loin, 400-600 grams

1/4 fillet responsible farmed salmon

2 tablespoons quality wasabi powder

100 grams pickled ginger and quality soy sauce to serve

Prepare the fish by curing and trimming fillets (this can be done one day in advance) and then wrap in parchment paper and place in a shallow tray back in the fridge.

Firstly remove skin, taking care not to go to deep but removing all the unsightly brown flesh. Thereafter level your block (these are called saku blocks) so you have rectangular shape about 5 cm wide, 1 cm height and 20-25 cm long. Keep of cuts in the bed of your tray for maki. Recipes for nose to tail salmon eating, including salmon skin rolls to follow shortly.

As with salmon remove skin from sea bass fillet. Again the skin can be saved for a delightful crispy skin maki.

For the mackerel follow my mackerel tutorial. I suggest to pin bone and removing outer skin on day 2 as it is easier when the bones are softer and the fillets has firmed up. Wrap all of above fillets/blocks individually in parchment paper and place in the lined tray in the fridge overnight.

Prepare the sushi rice following this recipe. Whilst the rice rest and then cook return to the preparation of the fish for nigiri.

Trim the salmon block either side on its length to have straight rectangular piece, now place the salmon horizontally on the cutting board. Cut across the white fat lines at a 45 degrees angle for the nigiri slices, approximately 12 grams and a couple of millimetres thick each. Repeat across the full filet and save any off cuts for maki.

Repeat with sea bass and mackerel fillets.

For the tuna loin remove the belly side cutting along the line which separates the main loin from the belly flap. This part on a yellow fin is not the same as toro on a blue fin tuna, however it is still a great piece of fish which can be scraped down and used inside maki rolls. Turn the piece so that the loin stands like an upright cylinder and now cut this in 3 pieces of the same thickness. Place the pieces flat on the chopping board and rotate 90 degrees having a rectangular block in front of you with the about 6-7 centimetre tall. Now cut each block into nigiri pieces again at a 45 degrees angle. Each nigiri piece should be 6-7 centimetre tall, 3 centimetres in width and 2-3 millimetres thick.

With all the nigiri slices ready it is time to shape the nigiri. Mix the wasabi powder in 1:1 water for a smooth paste. In your left hand place a nigiri slice upside down across the palm of your left hand and smear a thin layer of wasabi on the fish. With your right hand pick up a small ball of sushi rice, about 20 grams, and reshape in to an oval ball, place on a piece of the fish and gently press down. Now transfer to your right hand and in the process turn nigiri around, rice at the base with fish on top. With your thumb and index finger on your right hand shape the nigiri into a curved piece whilst gently close your right hand around fingers and nigiri. Et voila you have a piece of nigiri.

Repeat with all the fish slices, then place on a serving dish with soy, ginger and wasabi. If you feel adventurous you can add play around with toppings like fish eggs, chili mayo. pesto and other dressings.