Sushi Workshop: How to Make Nigiri

Find out how to make nigiri, or “hand-formed” sushi, by molding rice by hand, then coating it lightly with wasabi paste & topping it with a single ingredient.

What You Will Need

Sharp Knife

nori seaweed

Nori Seaweed

Toppings will depend on the type of nigiri you are making. Fresh fish is the most common nigiri topping and requires knife skills.  Cutting and shaping raw fish is challenging and takes practice.  Cooked toppings are equally as delicious and can be held in place with a thin nori belt.  Choose from our recommended toppings or have some fun and create your own!

Step-by-Step Instructions

Prepare hand vinegar and set aside. Prepare your choice of filling ingredients based on the type of hand roll you are making. Always cut your filling ingredients into long sticks if possible. This will allow for an even distribution and makes it easier to roll. When using raw fish and/or seafood, always ensure that you are using high quality, fresh ingredients.

  1. Dip your hands in the hand vinegar and take about 1 tablespoon of sushi rice in your right hand and mold it into an oval ball in the palm of your hand.
  1. Take the topping ingredient with your left hand and hold it using your index finger and thumb. Let the topping lie across the joints of your fingers.

  1. Continue holding the rice oval in the palm of your right hand, and scoop a small amount of wasabi paste using your index finger.  Rub the wasabi paste in the middle of the topping.

  1. Place the sushi rice onto the topping and gently press down the rice with the thumb.

  1. Gently form the rice by pressing down the top and bottom of the rice.

  1. Then form the sides of the rice while holding the rice and topping in place with your thumb.

  1. Flip around the assembled nigiri in your hand.

  1. Pat down the topping to settle it firmly on the rice. (Cooked ingredients can also be attached to the rice using a thin nori belt.)

  1. Place nigiri on surface.

 

 

MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T08:15:03+00:00 April 22nd, 2015|Great Food, Sushi Workshop|0 Comments

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Products that bring the authentic flavours of Japan to your kitchen. Good Things Happen When East Meets West™

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