Nigiri Sushi



Nigiri Sushi 

Fixings

 * 1 pound sushi quality fish, salmon, yellowtail, or snapper
 * 2 sheets nori, cut into 24 strips 1/2-inch wide and 5-crawls long
 * 2 tablespoons cornstarch disintegrated in 2 tablespoons cold water
 * 1 1/2 teaspoons wasabi
 * 3 cups arranged vinegared sushi rice

 Guidelines

 Cut fish across the grain into flimsy (1/4-inch thick) pieces around 2inches long by 1-inch wide. 
Spread out the kelp and have the cornstarch slurry prepared. 

Place a cut of fish across the fingers of your left hand simply over the palm (assuming you are correct given), touch 1/sixteenth teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish. 

Press and structure the sushi. Place the sushi, rice side down on top of a band of nori. 
Utilizing your fingers saturate the tips of the nori with a portion of the cornstarch combination and crease the band of nori upon itself to stick. 
Keep sushi cold until serving.rice-balls-nigiri-sushi

Nigiri Sushi VIDEO






  


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