Prawn nigiri

Prawn nigiri

By
From
Sushi Slim
Makes
1
Photographer
Lisa Linder

These are the favourite sushi in Japan, and were the first type. They are dainty and bite-sized. Each recipe below makes 1 piece, simply scale up to make as many as you want.

Ingredients

Quantity Ingredient
12g Perfect sushi rice
1 Nigiri prawns
trace grapeseed oil
or trace mayonnaise

Method

  1. Rub the grapeseed oil or mayonnaise into your palms and fingers. Take the rice in your right hand, if you are right-handed. (Or simply reverse all the instructions.) Hold the prawn (or other topping) in your left hand, across the base of your fingers.
  2. Place the rice on top of the fish. Put your right index finger on top of the rice. Wrap your left hand around your right index finger, squeezing gently to make a nice shape. Turn your nigiri so the fish is on top, still placed over the base of the fingers.
  3. Repeat the wrapping and squeezing steps to form a neat, compact piece of nigiri. Do not squash the rice together too hard; all your movements should be gentle.
  4. Now smooth the edges of the prawn or other topping into an organic, graceful curve, with no corners: the topping should drape elegantly over the rice.

Note:

  • 45 kcal per piece.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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