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Recipe card
IngredientsMethod
🇬🇧 United KingdomSushi

🍣 Prawn / Salmon / Tuna Nigiri

Classic nigiri — prawn, salmon or tuna.

ShellfishFish

Videos

How to sharpen your sushi knife

How to cook sushi rice

How to portion sushi garnish

How to fillet a salmon

Ingredients

  • •3 x 15g Sushi rice (45g total)
  • •3 Cooked sushi prawns (Prawn)
  • •3 x 12g slices of salmon (36g total) (Salmon)
  • •3 × 12g slices of tuna (36g total) (Tuna)
  • •3 Cooked sushi prawns (Prawn)
  • •3 x 12g slices of salmon (36g total) (Salmon)
  • •3 × 12g slices of tuna (36g total) (Tuna)

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat

Method

  1. 1Roll each of the 15g rice portions into a rice pillow.
  2. 2Place the rice pillows on the chosen topping, without squeezing the rice too hard.
  3. 3Turn both the rice and the topping over, holding gently.
  4. 4Shape the nigiri by gently pressing it between your fingers.
  5. 5Ensure that the ends are pushed gently down.
  6. 6The completed Nigiri must be firm but not too tight, and bite sized.
  7. 7Plate and garnish with wasabi, ginger and pickled red onion.

Plating

Small coloured plate.

Plate