Nigiri Sushi Platter

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A beautiful Japanese nigiri sushi platter showcases hand-pressed seasoned rice topped with fresh seafood and egg. Making nigiri at home is a rewarding experience that lets you appreciate the delicate balance of textures and flavors. This assortment of salmon, tuna, shrimp, and sweet tamago is a classic combination perfect for a special meal.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 10 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 4 gSugar
• 30 gProtein
• 720 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups Japanese short-grain sushi rice
• 2 1/2 cups cold water
• 1 (2-inch) piece kombu seaweed (optional)
• 1 tbsp sake (optional)

For the sushi vinegar (sushi-zu)

• 4 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 tsp mirin (optional)

For the nigiri toppings

• 150 g sushi-grade salmon fillet, skinless
• 150 g sushi-grade tuna (ahi), sashimi grade
• 8 large raw shrimp, peeled and deveined
• 3 large eggs
• 3 tbsp dashi or water (for tamago)
• 1 tsp soy sauce (for tamago)

For assembling and serving

• 2 tbsp wasabi paste
• 1/4 cup soy sauce, for serving
• 1/3 cup pickled ginger (gari)
• 1 sheet toasted nori, cut into thin 1/2-inch strips

Directions

1. Rinse the sushi rice in cold water three to four times until the water runs clear, then drain and let rest for 15 minutes. Combine the rice, 2 1/2 cups water, kombu, and sake in a rice cooker or heavy pot and cook until tender, about 18-20 minutes, then let steam covered for 10 minutes; remove kombu.
2. Meanwhile, whisk rice vinegar, sugar, salt, and mirin in a small saucepan over low heat just until the sugar dissolves; let cool. Transfer the hot rice to a wide wooden bowl and gently fold in the vinegar mixture with a cutting motion while fanning to cool it to body temperature.
3. Prepare the toppings: slice the salmon and tuna against the grain into thin rectangles about 1/4 inch thick and 2 inches long. Cook the shrimp in simmering water with a pinch of salt for 90 seconds, then cool, peel tails on, and butterfly lengthwise. For tamago, beat the eggs with dashi and soy, then cook in a small oiled rectangular pan as a thin omelette and slice into strips about 1 inch wide.
4. Wet your hands with cool water and rub a pinch of wasabi between your palms. Take about 2 tablespoons of seasoned rice and gently press it between your fingers into an oval log roughly 2 inches long and 1 inch wide, handling it just enough to hold its shape.
5. Spread a thin smear of wasabi across the top of each rice oval. Drape a slice of fish over each piece and press lightly to adhere. For shrimp nigiri, lay the butterflied shrimp tail-end over the rice. For tamago, top with an egg strip and wrap a thin nori band around the middle to secure it.
6. Repeat with all the toppings, rewetting your hands as needed and keeping finished pieces covered with a damp towel. Arrange the nigiri on a flat platter grouped by variety: salmon, tuna, shrimp, and tamago.
7. Serve immediately with small dishes of soy sauce, a mound of pickled ginger, and extra wasabi on the side. Eat nigiri in one or two bites, dipping the fish (not the rice) lightly into soy sauce.

Cook’s Notes

• Always use sushi-grade or sashimi-grade fish from a trusted fishmonger for raw consumption; freeze the fish briefly at home if you are unsure of its handling history.
• Keep a small bowl of water nearby and rewet your hands frequently so the rice does not stick and stays glossy rather than mushy.
• Fanning the rice while folding in the seasoning gives it the characteristic shiny coat and slightly sticky yet firm texture; a piece of cardboard works well as a fan.
• Slightly undercook the rice so each grain still has a gentle bite; overcooked rice will fall apart when shaped.
• Assemble nigiri just before serving for the best texture, but seasoned rice can be kept covered with a damp cloth at room temperature for up to 2 hours.

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