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Nigiri – How To Make Perfect Sushi In Easy, Tasty Steps

Jake making nigiri sushi by hand in a farmhouse kitchen
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Nigiri is sushi in its most elegant form—just hand-pressed rice topped with fresh fish or other simple ingredients. At the Miller farmhouse, Jake brings this Japanese classic to life with balance, care, and a farmhouse touch.

Ingredients

Scale
  • 2 cups short-grain Japanese rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Sushi-grade fish (like tuna, salmon, yellowtail)
  • Wasabi (optional)
  • Nori strips (optional, for toppings like egg or eel)
  • Pickled ginger, soy sauce, for serving

Instructions

  1. Rinse the rice under cold water until it runs clear, then cook using a 1:1.2 rice-to-water ratio.
  2. While the rice cooks, heat rice vinegar, sugar, and salt until dissolved to make sushi vinegar.
  3. Once rice is cooked, spread it out and gently fold in sushi vinegar while fanning to cool.
  4. Slice your fish into thin pieces about 2.5 inches long and 1 inch wide.
  5. Wet hands with vinegared water, scoop 2 tablespoons of rice, and shape into a small oblong mound.
  6. Place a small dab of wasabi on the underside of the fish (if using), then press the fish gently onto the rice.
  7. Repeat with remaining ingredients and serve with pickled ginger and soy sauce.

Notes

Jake recommends using the freshest fish you can find and shaping each piece of rice gently for that perfect nigiri bite. Don’t stress if it’s not perfect—every piece has character.

Nutrition

Find it online: https://www.adorarecipes.com/nigiri-farmhouse-guide/