Make Nigiri Sushi by Hand

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: Restaurant-quality nigiri with perfect rice shape and fish placement

What you need

sushi ricenori stripssalmontunaeggswasabiwatersharp sushi knife

The 90-Minute Plan

Slice Fish0–15 min

Place sashimi-grade fish on a cutting board with grain. Using a very sharp knife, slice at 45-degree angle across the grain into ¼-inch slices. Minimize handling.

Shape Rice15–35 min

Wet your hands. Take about 25g of sushi rice (walnut-sized ball). Cup hands and gently press and shape into an oval. Don't compress too hard—keep it light and airy.

Apply Fish & Wasabi35–55 min

Place fish on a wet cutting board. Dab a tiny bit of wasabi on the rice. Place rice on top of fish, press gently to adhere. Flip so fish is on top, rice underneath.

Wrap with Nori55–75 min

For some pieces, wrap a thin strip of nori around the middle as a band. Use a single strip that goes around once. The nori should be crisp and sticky.

Arrange & Enjoy75–90 min

Arrange on a plate, serve immediately. Nigiri is best eaten fresh within minutes. The rice should still be slightly warm, the fish at room temperature.

Pro Tip

The key to good nigiri is a light hand—the rice should hold together gently, not be compressed into a brick. Practice makes perfect. Expect your first attempts to be lumpy.