By CB Michaels

Nigirizushi (literally “hand-formed sushi”) is another of my favorite types of sushi. The combination of the flavorful sushi rice with the sensory experience afforded by the raw fish is truly inimitable. It’s also not very difficult to replicate at home and requires only the bare minimum of specialty ingredients, so for those of you who are creative or culinarily inclined this is my quick and easy guide to making your own nigirizushi at home.

Ingredients

Nigirizushi is simply raw fish on rice, and this is just about all you’ll need to make it. The rice must be prepared in the traditional sushi-style which takes approximately an hour, but once you’ve done that the rest is simple. Sushi rice requires a short-grained white rice, rice vinegar, salt and sugar. If you’re unfamiliar with the procedure for making it, I’ve written another article that describes the process in detail.

While I generally advocate the usability of standard supermarket fish in sushi, in the case of nigiri it is beneficial to invest in the higher quality “sushi grade” fish that you can buy at health food stores, Japanese markets and from some sushi bars. The reason I say this is that while all forms of sushi are truly an art form, the beauty of them isn’t so intrinsically reliant on the appearance and quality of the fish. With nigirizushi, the fish is cut in a specific manner, placed with great care and arranged in the a way that is visually appealing. And because there are no other flavors to disguise it, the taste is of the utmost importance.

Preparation

As I mentioned, the way that you cut the sashimi (raw fish) is also important. If you’re not planning on going all out, that’s fine; cut it any way you’re comfortable with. If you’d like to learn the correct procedure, that is another article altogether which I plan to write in the future (in the meantime, that too can be found on many websites.)

Once your sushi rice is prepared and the fish sliced into the appropriate-sized portions, everything else is quite simple.

Using the first two fingers of the right hand, simply scoop a small amount of sushi rice into the palm of the left, then squeeze and shape it into an oblong with the fingers and thumb. I usually have to squeeze quite tightly in order to get it to stay together. One you do, place the rice on a dampened surface (don’t let individual rice pads touch each other or they’ll stick) and spread a small amount of wasabi on top. Place a piece of cut sashimi on top, arrange all the pieces of nigirizushi artfully, and you’re done!

CB is a long time writer and internet content provider, most recently covering subjects such as Definitive Technology speakers and the best Definitive Technology subwoofer.

This article may be freely reproduced in any medium, location and epoch provided it (and its resource box) remain whole and intact.

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Confused With Many Types of Sushi? Here Are the General Ones
By Evan H

Rice is the main ingredient to make sushi and many Japanese cuisines. Round grain rice which is sticky will be used to make sure that the sushi holds together.

The seasoning mixtures from vinegar, salt and sugar will grant the aroma of the rice. Besides, sushi will be made by pressing the fish, vegetables (normally cucumber and radish), and seaweed (Nori) together with rice.

There are many kinds of sushi, and here are the common:

• Maki

The classic one, sushi will be rolled with a bamboo rolling mat. Rice, fish, and variation of vegetables will be rolled on the nori sheet. Usually we use cucumber, avocado, carrot or Surimi (imitation of crab meat or any kind of fish meat).

California roll (also called Ura Maki or Inside-Out-Roll) is one of the most favorable maki sushi which is the rice rolled on the outside of the sushi. Normally it will be dressed with egg fish and sesame grain. The position of the seaweed sheet is inside the sushi. California roll is very famous in Europe but it’s not so famous in Japan.

• Nigiri

On the upper side is a fish slice around five to seven centimeters long. On the down side is long pressed rice. Sometimes we use nori sheet to bind the rice and the fish slice. For the top side, we usually use raw salmon (Sake), shrimp (Ebi), raw tuna (Maguro), Eel (Anago) and also egg (Tamago)

• Sashimi

is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2,5cm x 4,0cm x 0,5cm. It will served with only a dipping sauce (soy sauce with wasabi paste and thinly-sliced ginger root), and a simple garnish such as shiso and shredded daikon radish.

• Temaki

Is cone shaped piece of nori. Fish, omelet, and vegetables will be thin sliced and filled in the cone with rice. To make it beautiful, you can put sesame grain on the top of the cone.

• Supplement

Shoyu or soy sauce is a must for sushi. You should dip your sushi first before you eat. In addition to that, wasabi or hot horseradish can give you sensational hot for your tongue. Thin sliced of ginger or Gari here is not a garnish, but it can be used for neutralizing the taste of sushi on your tongue.

You can find out more about cooking by following this link: http://www.magic-cooking.com

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By amenda dorothy

‘Eat breakfast like a king, lunch like a prince, and dinner like a pauper’

This famous saying is going to be false, when your dinner is with sushi foods .Obviously Sushi foods makes your dinner rich. My unsolved question forever is”Why people keep on saying that they don’t like the sushi, when they have not even tasted it before”. As a contrast, these types of foods are prepared in different manner unlike the other foods. All you need is that you should have a little amount of courage to taste the different types of sushi items. Then you will find more tasty foods for your life as well as healthy one.

Rice is one of the main ingredients for sushi catering. The perfect mixture of vinegar, salt and sugar will add the aroma of the food. In addition with these, sushi will be prepared by adding the fish, vegetables such as cucumber and radish and seaweed (often called as nori) with the rice.

The most famous varieties of sushi foods are maki, nigiri, sashimi and Temaki. Maki is the classic one in which sushi is rolled with bamboo rolling mat. Then the nori sheet is rolled with rice ,fish and vegetables .The vegetables used to prepared are carrot, cucumber just like the fish meat or crab preparation. One type of maki named California roll is rolled with egg, fish and sesame grains.

Nigiri, Upper side of the fish is sliced into 5 pieces with almost six centimeters in length whereas the other side is covered with rice. Most of the times, nori sheet is rolled with fish and rice. Sashimi is the Japanese cuisine which consists of raw sea food cut into 2, 4, and 0.5 centimeter.Temaki is the type of nori in shape of cone and the cone is filled with the vegetables, fish and omelet. Soy sauce is the perfect choice for dipping the sushi before you eat. Besides this, wasabi will give a fantastic taste to your tongue whereas ginger neutralizes the taste of sushi to your tongue.

Unless you are living in a cave, you can’t taste the sushi food. In a modern world, you can find the sushi restaurants everywhere since it is spread out to the western countries. A feast with sushi catering is a great notion for any type of sushi parties. If you are looking for a theme to stand out from others, then this theme of sushi catering is yours.

Looking for Sushi in MA? Visit offersushi.com for more information on Party sushi-how to taste sushi Finding an Private sushi chef it’s not that easy ,at offer sushi you can find that as you were looking for ,to make your sushi party for years to remember.

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Main Dish: How To Make Unagi Nigiri

Step 1: You Will Need:
some sushi rice
some unagi (smoked eel)
some nori
some sesame seeds
some kabayaki sauce
1 knife
1 bowl of water

Step 2: The Fish
Unagi is served warm. Heating in the microwave for 1 minute.

Step 3: Forming the Sushi
Moisten your hands in a bowl of water. This will stop the rice sticking to your fingers.

Pick up a little of the rice and form it into an oblong shape. Nigiri literally means hand

Place the unagi on top of the rice, then position a strip of nori across the centre of the fish. Pick the parcel up by pinching either side, then seal the two ends of the nori together.

Step 4: Finishing Touches
Lightly brush with kabayaki sauce, this is a sweet dressing.
And sprinkle with sesame seeds

Place the sushi on a serving plate.

Challenger Nakazawa is offering Gizzard Shad Edo-Mae Nigiri, Soy Marinated Tuna and Fatty Tuna, Conger Eel Edo-Mae Nigiri, Dried Gourd Shaving Roll, and Edo-Mae Omelet Nigiri.

Iron Chef also has five dishes including Gizzard Shad Nigiri and NY Style Ginger, Vietnamese Style Tuna Roll and Nigiri, Steamed Conger Eel Sushi, Sha-Risotto, and Popped Rice and Kampyo Ice Cream.