Dish Spotlight: Ngiri From Tokyo in Japan
Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together.
The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed.
- 2 cups Japanese short-grain white rice
- 2-inch piece kombu (optional)
- ⅓ cup rice vinegar, plus more for shaping
- 3 tablespoons sugar
- 1½ teaspoon kosher or sea salt
- 30 slices sushi-grade raw fish and/or tamagoyaki
- Wasabi paste (optional)
Source: Taste Atlas