Nigiri was one of the things I loved eating out but never made at home thinking they’d be super tricky. There is some technique involved getting the rice to stay together and slicing the fish thinly but once you’ve got down, you’ll be whipping up nigiri for you and your mates in no time. Give it a crack and let me know what you think 🍣
Amberjack Nigiri
Prep time: 10 minutes
Cook time: 30 minutes
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Ingredients
- Fish belly, (Amberjack, Kingfish Tuna and Mackeral are some of my favourites)
- Room temp cooked sushi rice
- Pickled ginger
- Spring onion
- Wasabi
- Soy sauce
Method
- 1)
Cook sushi rice as per instructions then cool in fridge (bring to room temp for serving)
- 2)
Spoon over some pickling liquid from the ginger to flavour the rice.
- 3)
Slice the belly by pulling in one smooth motion with a super sharp knife to form the nigri shape.
- 4)
Thinly slice some spring onion for garnish, have some soy in a bowl with a brush, wasabi and pickled ginger.
- 5)
To make the nigri wet your hand to stop the rice sticking then take a tablespoon or rice and form a little boat shape as demonstrated, then dot with a little wasabi, lay over the slice of belly, then brush with soy and top with a slice of spring onion and pickled ginger.
