Nigiri Sushi – The Simplest Way to Enjoy Sushi
By Justin Bryceand Melvin Wee

Nigiri sushi is a two-kind sushi, meaning it is made out of a clump of sticky rice and a topping. The topping is oftentimes a type of fish or other seafood. Tuna, eel, octopus, prawns, shad, snapper and haddock are only some of the examples of the usual preferences for the topping of nigiri. There are times when the seafood topping or neto is held together by a small piece of seaweed to make sure that it will not fall off. Making nigiri requires a lot of patience on the part of the aspiring sushi chef. Because the toppings used are conventionally served raw, it is very important that the seafood used is of the highest quality. Only the freshest should be chosen to guarantee that the sushi served would taste and look appealing. Adding to that, no one wants to be worried about health concerns in terms of having to serve not so fresh appetizers.

The sticky rice needs to be cooked with Japanese rice vinegar, salt and sugar. Once the rice cools, making nigiri can be started by forming clumps of rice by hand. Only then can the neto or seafood topping be added. Many people serve variations on a platter in order for the dish to look more inviting. Making traditional nigiri would take a long time to perfect and it would not be advisable for people who are meaning to make a lot of pieces in a short time. People who would like to serve nigiri in a food establishment should have a look at how a nigiri maker works to have an idea of how convenient it would be.

Such machines are valuable for restaurants that serve different kinds of sushi because they can make batches of orders quickly and consistently. Most of these are also compact that business owners will not need to worry about the space that it would take in the kitchen counter. It is important to check the production capacity before getting in the business of buying one. For instance, it would not be practical to invest on an expensive machine that can produce countless pieces in an hour if it is intended to be used for a small food stall. Some of these even have features of doing different kinds of nigiri sushi which means a different shape for the sticky rice. Those would be perfect for allowing more creativity in arranging the platters to be served. A nigiri maker is quite easy to use. Even if the person attending to it is not exactly a sushi expert, the dish would look quite appetizing.

Melvin Wee’s passion is sushi business and perfection. He is the founder of sushimachines.com.au, a site dedicated to sushi lovers all over the world making it possible to perfectly reach the best sushi ever. Sushi is a Craft that needs love and perfection and with the use of Sushi Making Machine such as the Nigiri Machine… perfection is achieved.

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How to Make Nigiri Sushi Like a Pro

Nigiri sushi is the most popular sushi served at sushi restaurants. Chef Andy Matsuda, the founder of Sushi Chef Institute in Los Angeles shows you how to make nigiri sushi with tuna, shrimp, and salmon.

What You Need:
(2) 1/2 Ounce Slices of Cooked Shrimp.
(2) 1/2 Ounce of Sliced Tuna
(2) 1/2 Ounce of Sliced Salmon
Sushi Rice
Wasabi

Step 1: Slice the Fish
Cut two tuna, salmon, and shrimp into1/2 ounce slices.

Step 2: Wet Your Hand
Wet both hand in Su water (water with a dash vinegar) and rub together. This works as a disinfectant.

Step 3: Roll the Rice
Pick up about 3/4 ounce of sushi rice with one hand. Squeeze and roll firmly in your hand until it sticks together.

Step 4: A Dab of Wasabi
Grab the sliced tuna in one hand and put a little wasabi with your index finger.

Step 5: Shape Your Sushi
Place the sushi rice on the wasabi side of the tuna. Holding the sushi in your left hand, press it with two fingers of your right hand. Rotate the sushi and repeat the process.

Step 6: Salmon and Shrimp
Repeat the process for salmon and shrimp.

Step 7: Garnish and Serve
Garnish the sushi and serve.