Sushi Nigiri Assortment

🛒 Ingredients

• Seasoned Sushi Rice 120 g · 156 kcal
• Sashimi-grade Tuna (Maguro) 30 g · 32 kcal
• Sashimi-grade Salmon (Sake) 30 g · 62 kcal
• Cooked Shrimp (Ebi) 24 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the sushi rice: cook short-grain rice according to package instructions, then gently fold in sushi vinegar (rice vinegar, sugar, and salt mixture) while the rice is still warm.
2. Slice the sashimi-grade tuna and salmon into uniform, bite-sized pieces suitable for nigiri toppings; butterfly the cooked shrimp by cutting along the underside and flattening it.
3. Moisten your hands with water (tezu) to prevent rice from sticking, then gently form small, oval-shaped portions of seasoned sushi rice.
4. Place a thin smear of wasabi (optional) on one side of the fish or shrimp, then press the seafood topping firmly onto each rice portion.
5. Arrange the finished nigiri pieces on a serving platter to create an appealing assortment; serve immediately with soy sauce, pickled ginger, and extra wasabi on the side.