Hand-Pressed Tuna and Salmon Nigiri

What you need

• 200 g (1 cup) Japanese short-grain rice
• 250 ml (1 cup) water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 120 g (4 oz) sushi-grade tuna, skinless block, kept cold
• 120 g (4 oz) sushi-grade salmon, skinless block, kept cold
• 2 tsp wasabi paste
• 4 tbsp soy sauce, for dipping
• 30 g (1 oz) pickled ginger

Method

Restated from the original video

1. 1

   Rinse the rice in a bowl of cold water, swirling and draining, until the water runs almost clear. Drain in a sieve for 15 min.

2. 2

   Put the rice and water in a pot with a tight lid. Bring to a boil over high heat, then cover, turn the heat to its lowest setting and cook for 12 min.

3. 3

   Take the pot off the heat and leave it covered for 10 min.

4. 4

   Stir the vinegar, sugar and salt together until the sugar dissolves.

5. 5

   Tip the rice into a wide, shallow bowl and sprinkle with the vinegar mixture. Fold with a wet spatula, cutting through the rice rather than mashing, while fanning it, until glossy and barely warm, 5-8 min.

6. 6

   Cut the tuna and salmon against the grain into 20 slices in total, each about 5 mm thick, 3 cm wide and 6 cm long. Use a sharp knife and one long pull per slice.

7. 7

   Wet your hands with water so the rice does not stick. Take about 20 g of rice and press it lightly into an oval block about 5 cm long.

8. 8

   Dab a little wasabi on the underside of a fish slice, lay it over the rice and press with two fingers so the two hold together.

9. 9

   Repeat with the remaining rice and fish. Keep the unused rice covered with a damp cloth.

10. 10

    Serve right away with soy sauce for dipping and pickled ginger. Dip the fish side, not the rice.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.