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Embark on a journey to sushi traditionalism with Classic Nigiri Sushi, where simplicity meets excellence. Imagine softly cured slices of the freshest fish delicately draped over perfectly seasoned vinegared rice. Whether it's tuna, salmon, or the exotic eel, each bite transports you to the tranquil sushi bars of Tokyo. So, gloves off and embrace the art of hand-pressed sushi. It's sushi, unadulterated and simply sublime.
Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice with 1 1/4 cups of water in a rice cooker. Cook according to the manufacturer's instructions. If you don't have a rice cooker, bring the water and rice to a boil in a small pot, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until water is fully absorbed.
While the rice is cooking, combine 1/4 cup of rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small pan. Heat over low until the sugar and salt dissolve completely, then let it cool.
Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula or spoon until the vinegar is fully absorbed and the rice appears shiny. Allow it to cool to room temperature.
Slice your chosen fish (tuna or salmon) into thin slices about 1/4 inch thick, ensuring each slice is around 2 inches long.
To form the nigiri, wet your hands with water to prevent sticking. Take approximately 2 tablespoons of the seasoned sushi rice and shape it into an oval ball using your hands.
Place a slice of fish on top of each rice oval, gently pressing it down to adhere. You can add a small dab of wasabi between the rice and fish if desired.
Repeat the shaping with the remaining rice and fish slices until 12 pieces are made.
Serve nigiri sushi with soy sauce and wasabi on the side. Enjoy your hand-crafted sushi experience!
