Shiromi Nigiri (White Fish Nigiri)

Nigiri Sushi is one of everyone's favorite things! We frequently do it with tuna or salmon, but there are so many other great white fleshed fish that are worth exploring, we implore to talk with our fishmongers and get some suggestions!

Shiromi Nigiri

Serves 2-4

INGREDIENTS:

• 1lb Sashimi Grade White Fish (Pacifico Striped Bass, Open Blue Cobia, Hamatchi, etc.)
• 1 Cup Sushi Rice
• Approx. 2 Tablespoons Seasoned Sushi Rice Vinegar
• Wasabi
• Pickled Ginger
• Soy sauce or shoyu for dipping
• Additional optional garnishes include lime, sliced chilis, avocado, green onion, etc.

DIRECTIONS:

1. Start by preparing the rice as per the package instructions
2. When the rice is finished and hot, add it to a large glass or ceramic baking dish and gently spread it out
3. Season the rice with the vinegar a tablespoon at a time and gently toss the rice to combine. Taste the rice as you go to adjust the seasoning as you like. The rice should not taste strongly of vinegar and should have just a sweet hint of additional flavor. The rice also should absorb the vinegar and not be wet. You can always add, but you can't take away!
4. For nigiri slices, we find it easier to start from the skinny tail end of the fish if possible. Place your knife at an approximate 45 degree angle and slice roughly 1/8" thick slices at a slight diagonal. Ideally, you're looking for slices of fish that are approximately 1-3/4" long and 1/2-3/4" wide. The wider diagonal that you cut the fish, the longer the strip of fish will be and the higher degree of your knife angle, the skinnier your fish will be
5. When the rice has cooled and can be easily handled, take a small handful of rice and gently shape it into a "football" that's roughly just smaller than your slices of fish (approx. 1-1/2" long by 1/2-3/4" inch wide). Don't smash the rice, just gently press until it comes together and use your fingers to shape it. Once you have the "football" shaped piece, gently place a piece of your fish over the top and use your fingers to gently shape the fish over the rice
6. Plate your nigiri on a serving platter of your choice and garnish with wasabi, pickled ginger, and any other garnishes you like. Serve with soy sauce or shoyu.