Nigiri Sushi

Jun 14th 2010
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DSC07182 300x200 Nigiri Sushi

My husband buys fresh fish from the Japanese Market to make nigiri sushi at home. It beats going to the expensive, busy restaurants and he has a lot of fun making them. If you decide to make nigiri sushi at home, don’t forget to make the sushi rice and always use sashimi grade fish. My husband’s specials for the night were ika, hamachi, hon maguro, sake, and amaebi. He thought they looked ugly, but I thought they were adorable and delicious!!

DSC07177 300x200 Nigiri Sushi

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  • http://www.facebook.com/profile.php?id=1429310665 Aailyah Bernier

    I watched a show called Begin Japanology (i think it airs on NHK) that had an episode on how to correctly shape sushi so that it stays together! They even showed how amateurs do it compared to pros. You have to squeeze the sides rather than putting pressure in the middle. Odd, huh?

  • http://mamaloli.com/ MamaLoli

    I met a Japanese Sushi Chef who was amazing! I thought he popped out of an anime or manga because he made it look so easy to make sushi. When I tried making sushi at home, the rice and fish fell apart etc. I'll have to try squeezing the sides =)

  • http://www.facebook.com/profile.php?id=1429310665 Aailyah Bernier

    They showed a zoom-in and slowed down video of a sushi chef's hands as he formed sushi. Then they also gave a pressure sensor to a chef and a novice to show how they press them differently. The sushi chef didn't even push hard! (odd!) Then put their sushi against a HUGE fan to see which would fall off first. It was very entertaining and enlightening!

  • http://mamaloli.com/ MamaLoli

    My husband loves watching these kinds of shows. I'll have to find it for him =) He's preparing to make more sushi tomorrow…

  • Norine

    i am a huge sushi lover…i was wondering though..how do i get the sushi rice to taste just like the sushi bars? tried the rice vinegar, but still isnt coming out right…any suggestions???

  • http://mamaloli.com/ MamaLoli

    Hi, try my sushi rice recipe http://mamaloli.com/recipes/other/sushi-rice-re… The key is to mix in the vinegar mixture while the rice is hot. Then you have to cool the rice down completely before using. Also, I use koshihikari rice. It maintains great texture and taste even when cold. =)

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