Monday, May 10, 2010
nigri sushi
6:32 a.m. | 
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sushi
| Start by dipping your hands in your tezu. Pull out a small handful of rice like in the picture. |  |
| Press the rice into a rounded-off oval about 3/4 of an inch thick. Make it flatter than the finished piece should be. When you press the fish on, it will thicken up in size. |  |
| Run the desired amount of wasabi across the rice or the fish. I find it's easier to put it on the rice. |  |
| Place the fish on top of the rice, covering the wasabi side. |  |
| Place the fish and rice in your palm, and squeeze the fish so that the sides of the fish cover the sides of the rice. Squeeze 5 or more times so the fish is firmly attached to the rice. |  |
| For unagi (broiled eel, the brown nigri on the square plate), cut a belt of nori with your scissors (once again I find this to be the easiest way to get uniform pieces) and wrap it around the whole finished nigri to hold it together. Do the same with omelet, the nigri in the center dish. |  |
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nigri sushi
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