Nigiri Sushi At Home How To Cut Raw

Plus youll find how to cut raw tuna and customize this recipe by using cooked tuna, other seafood, or alternatives like vegetables.

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Once cooked, transfer it to a large bowl and let it cool down slightly.

When its still very warm, season with white vinegar, sugar and salt.

I recommend cutting it to 3-inch long, 1-inch wide, and 14-inch thick.

Squeeze it together until it rolls into a firm log sized oval shape.

Try to make the bottom flat with the rounded top.

Dont squeeze too tight, and it should still contain a little bit of air in the rice.).

Press down the rice using the index finger from the other hand.

I recommend using a 1:1 ratio between rice and water so that your rice wont get mushy once squeezed.

To prevent rice sticking to your hands, you can make Tezu, a hand dipping liquid made with water and rice vinegar.

If your tuna is too thick, it wont be shaped properly on top of the rice, but if its too thin, it will lose the flavor.

To prevent nigiri sushi from falling apart, youll need to squeeze the rice into an oval shape, and then press it to the tuna slice.

Youll need to adjust the angle from time to time in order to get the right size.

Tuna has a texture almost like rare filet mignon, and doesnt have a fishy.

You can even make vegan nigiri by using carrot or tomato slices.

Once cooked, transfer the hot rice to a large bowl and let it cool down slightly.

When its still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).

Prepare the Tuna: Cut against the grain, about 30 to 45 degree angle.

Shape the Rice: Take about 3 tablespoons of rice in your right hand.