Nigiri sushi and nori maki
You can find more recipes, inspiration and tips at:“The World of Speed Cooking”
Photo: Mathias Neubauer
50 min
Total Time
5 min
Cooking Time
45 min
Preperation Time
Ingredients
| 300 g | Sushi rice |
| 2 level teaspoons | fine sea salt |
| 1 | Kombu sheet |
| 60-80 ml | Rice vinegar |
| 3-4 tbsp | Mirin |
| 12 slices of raw, sushi-grade fish (e.g., tuna, mackerel, salmon, each approximately 2x5 cm) | |
| some | wasabi paste |
| 2 | Nori sheets |
| 1 | Bamboo roll mat |
| a few strips (approx. 2x10 cm) of salmon, tuna, surimi, avocado, cucumber or kampyo (pickled pumpkin) etc. | |
| some vinegar water, for working || | |
| a little Japanese soy sauce, for serving | |
| some pickled ginger, to serve || |
Instructions
For the sushi rice:
Step 1 of 2:
Combine the rice with 360 ml of water and salt in a pressure cooker and mix well. Add the Kombu leaf, tuck it under the rice, and close the pressure cooker with the lid. Set the cooking crown to level 3. Heat the pot on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 2nd ring) becomes visible, the cooking time of 4–5 minutes begins.
For the sushi rice:
Step 2 of 2:
Remove the pressure cooker from the heat, let it steam release, and open it. Remove the Kombu leaf and let the rice cool slightly. Mix rice vinegar and Mirin and gently fold into the lukewarm rice with a spatula.
For the Nigiri Sushi:
Step 1 of 4:
Spread a very thin layer of wasabi paste on one side of the fish slices. With damp hands, form about 1 tbsp of sushi rice into an oblong shape.
For the Nigiri Sushi:
Step 2 of 4:
Place the fish slices, coated side up, in the palm of your left hand. Place a rice ball on top and gently press it onto the fish.
For the Nigiri Sushi:
Step 3 of 4:
Dampen your fingers with vinegar water, turn the sushi over, gently press it into an even shape, and slightly round off the ends with your thumb and index finger.
For the Nigiri Sushi:
Step 4 of 4:
Arrange the Nigiri sushi on a platter (shown on the right in the image) and serve with Japanese soy sauce, wasabi paste, and pickled ginger.
For the Nori Maki:
Step 1 of 4:
Halve the nori sheets. Place ½ nori sheet, shiny side down, on a bamboo rolling mat, aligning the top edge with the mat. Dampen your fingers with vinegar water and spread about ¼ of the sushi rice about 1 cm high on the nori sheet, leaving a strip free at the top.
For the Nori Maki:
Step 2 of 4:
Press a lengthwise groove into the front third and place the vegetable and/or fish strips on top. Carefully roll up the nori sheet evenly using the bamboo mat. Pull out the mat and press the roll onto the free edge of the nori sheet. Then, roll it back into the mat and gently flatten it evenly on four sides.
For the Nori Maki:
Step 3 of 4:
Remove the mat and cut the sushi roll into 6 equally wide pieces with a very sharp knife, dipping the knife in vinegar water between cuts.
For the Nori Maki:
Step 4 of 4:
Process the remaining nori halves into Nori Maki in the same way and arrange them on a platter. Serve the Nori Maki with Japanese soy sauce and pickled ginger.
Tip:
The seasoning liquid – a mixture of rice vinegar and a sweet component – can also be added to the sushi rice before pressure cooking. Afterwards, the cooked rice only needs to be loosened.
