Sushi (Nigiri)

Ingredients

• Sushi Rice
• 180g Japanese short-grain rice, Koshihikari or Akita Komachi
• 220ml water
• 30ml rice vinegar, naturally brewed
• 15g caster sugar
• 5g salt, fine sea salt
• Nori & Toppings
• 4 sheets nori, grade AAA, cultivated
• 200g sashimi-grade fish, maguro tuna, sake salmon, or ebi shrimp
• 50g cucumber, peeled, julienned
• 50g avocado, ripe, sliced lengthwise
• 30g pickled ginger, gari
• 30g wasabi, freshly grated if available
• Soy sauce, Kikkoman or artisanal shoyu

Method

1. 1
   Rinse rice 4–5 times under cold running water until water runs clear; drain thoroughly and allow to sit 30 minutes.
2. 2
   Cook rice with 220ml water in rice cooker or covered pot over medium heat for 15 minutes; remove from heat and let steam undisturbed 10 minutes.
3. 3
   Warm rice vinegar, caster sugar and salt together (do not boil); fold gently into cooked rice using wooden spatula until grains glisten, allow to cool to body temperature.
4. 4
   Cut nori sheets into quarters with sharp scissors or knife; place one quarter shiny-side down on damp wooden platform.
5. 5
   Spread 15ml sushi rice thinly across nori, leaving 1cm border at far edge; top with single slice raw fish or 5cm shrimp, apply tiny dab wasabi.
6. 6
   Roll nori tightly using wooden platform, sealing seam with water on border; cut roll in half with very sharp, wet knife using single smooth stroke.
7. 7
   Stand nigiri upright on serving platter; serve immediately with pickled ginger, additional wasabi and soy sauce on the side.