Making Restaurant-Quality Nigiri at Home

salmon

🥗Healthier: sashimi-grade tuna

💰Cheaper: cooked shrimp

Tuna offers a leaner option, while cooked shrimp is often less expensive.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

wasabi

🥗Healthier: horseradish

💰Cheaper: spicy mustard

Horseradish provides a similar heat, while mustard is more accessible.

nori

💰Cheaper: cucumber slices

Cucumber can be used for a fresh, low-calorie wrap.

Prepare sauces: matcha syrup, sweet miso, eel sauce, wasabi yuzu, and karashi su miso.

Lay out thawed fish: scallops, salmon, and blue fin tuna.

Slice radish as thin as possible without a mandolin.

Remove the muscle from the scallops and slice them in the middle without going all the way through, preparing 16 scallops.

Brush sesame butter on the scallops and plan to torch them later.

Slice the salmon without removing the skin, asking for help if needed.

Slice blue fin tuna into thin pieces, noting the difficulty of cutting tender fish.

Form small balls of rice for nigiri, ensuring the rice-to-fish ratio is appropriate, aiming for smallish balls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens