Nigiri is what most people think of when they say sushi - small rice balls with a piece of fish or other things on top, and which are dipped in soy sauce with a little wasabi.
Here we make the "classic" ones, but as with all sushi, you can vary endlessly according to taste and mood. However, we can not get a fraction of the exciting fish in Denmark that you can in Japan, but we can not change that. For our nirigi here you will need:
1 suitable piece of salmon without skin from the fish shop
1 suitable piece of tuna from the fish shop
1 sheet JFC Yakinori Full Gold or Green
4 tablespoons soy sauce
4 tablespoons Mirin
4 tablespoons Ryorishu
1 tsp Shimaya Dashi no Moto
A pinch of salt
60 gr sugar
100 ml of water
1 pack Inari
1 kg Yumenishiki rice
1 sachet Sushi no Ko
Kenko Mayonnaise to taste
Kikkoman Nama Soy Sauce and S&B Neri Wasabi to dip in
First start preparing the rice. The fish is then cut into suitable pieces 4-5 mm thick:
Cover the fish with foil and place it in the fridge until needed. Now the eggs have to be made into what is called tamagoyaki, here in a version that fits perfectly with nigiri:
Prepare a square pan, if one is available - otherwise a slightly larger portion must be made, where the ends can be cut away:
First, beat the eggs thoroughly in a bowl:
Then mix soy sauce, mirin, ryorishu, salt, water, sugar and dashi:
Pour the mixture into the eggs and stir well:
Heat the pan and pour a thin layer of egg on, and when it has solidified, roll it up at one end of the pan and pour another thin layer on the rest of the pan:
Repeat the process until there is no more and the egg looks like this:
Now cut the block into slices 7-8 mm thick:
At this point, the rice should be done. Pour them into a bowl and immediately mix thoroughly with Sushi no Ko, and set to cool. The rice must be hot when mixing with Sushi no Ko.
Pour almost boiling water (about 80 degrees) into a bowl and place the bag of inari in it for at least 5 minutes. This is done to make them a little easier to open - it's still not easy, so take care not to break them.
Now cut the yakinori sheet into strips with scissors:
Start shaping small buns of the rice. They should not be too large, but still fit what needs to be laid on top. Use a piece of yakinori to hold the egg slices, insert a rice bun into the opened inari, or place unopened inari on top of a bun and also use a piece of yakinori to hold it in place:
Now take the fish out of the fridge, form buns and place the pieces on top. The salmon can possibly be singed for 1-2 seconds with a gas burner, if one is available - we did it for half of our salmon and added a little mayonnaise on top:
Serve them on a plate, put soy sauce and wasabi in a small plate or bowl next to it, and enjoy your sushi - preferably with a really good sake to. Bon appetite!