The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Nigiri Sushi Two Ways

(9:47)
4.3
stars
Ready In
Prep Time
Cook Time
Inactive Time
Reiko Hashimoto
Reiko Hashimoto
340 Followers
Nigiri are traditional sushi, which use a rectangle of rice, topped with delicious raw fish. Reiko Hashimoto's classic nigiri are topped with salmon, and kombu cured sea bass, making them absolutely wonderful. Watch Chef Instructor Reiko Hashimoto in this Grokker Premium video share some of her Japanese cooking secrets.

Cooking Recipe

Servings: 2
Prep Time: 24 hours and 15 minutes
Cook Time 60 minutes
Ready In: 25 hour 15 minutes

Ingredients:
1 sushi-grade salmon fillet
1 whole sea bass, filleted
2 tbsp wakame seaweed, finely chopped
1 scallion, chopped
1 sheet of kombu (sea kelp)
2 tbsp pickled ginger, roughly chopped
2 tbsp yuzu dressing
¼ tsp gelatin
2 tbsp soya sauce
1 tbsp wasabi

*Sushi Rice*
3 cups (750ml) sushi rice
3 ⅓ cups (830ml) water
½ cups (120ml) rice vinegar
¼ cups (60ml) sugar
½ tsp salt
1 tbsp dashi- concentrated or powdered fish stock

Directions:
To prepare the sushi rice watch Reiko's https://grokker.com/cooking/video/sushi-masterclass/519be4cffa0a3b6e77051998

Sea Bass Nigiri
1. First, salt the flesh of the sea bass lightly. Then moisten a large piece of kombu (sea kelp) with sake and place the kombu between the fillets of sea bass, with the skin-side out, and wrap the fish tightly in cling film, and allow the sea bass to cure overnight.

2. Cut the fillet in half lengthways, and then very carefully remove the skin by placing the fish skin-side down and running a knife down to the skin. Then pull the skin towards you very gently and allow the knife to slice along the bottom of the flesh to remove the skin. Then slice the sea bass into large thin slices, by cutting along a very shallow bias.

3. Wet your leading hand (your stronger hand) with a little bit of water, so that your hand is just slightly damp. Then with your leading hand, take about 1 tbsp of rice, and roll into a rectangle-like shape. With the middle finger of your leading hand, take a small piece of wasabi, pick up a piece of fish with your other hand and place the wasabi on one side. Then place the sea bass on top of the rice wasabi side-down, and gently press the fish down so it hangs down over the rice.

4. Finally brush the sea bass with a single coat of soya sauce, and top with a few pieces of pickled ginger, and serve immediately.

Blow-Torched Salmon Nigiri
1. First prepare the salmon by removing the skin. To remove the skin, place the fish skin-side up, and cut into the flesh just below the skin. Then flip the fish over, and push the knife through, whilst pulling the skin away and applying pressure to the top of the fish. Cut the salmon into rectangles along a slight bias, making sure that the pieces are slightly thicker then the sea bass pieces.

2. On an elevated wire rack placed over a baking tray, lay out the pieces of salmon, and briefly pass a blow-torch over their surface for about 5 seconds, or until they become a light pink with occasional pieces of charring.

3. Moisten your leading hand (your stronger hand) with a little bit of water, so that your hand is just slightly damp. Then with your leading hand, take about 1 tbsp of rice, and roll into a rectangle-like shape. With the middle finger of your leading hand, take a small piece of wasabi, pick up a piece of fish with your other hand and place the wasabi on the side which has not been blow torched. Then place the salmon, wasabi side-down, and gently press the fish down so it hangs down over the rice.

4. Top the Nigiri with ¼ tsp yuzu dressing and a few pieces of wakame seaweed. To prepare the yuzu dressing, add a small amount of gelatin to a ramekin of 1 tsp boiling water. Allow the gelatine to rehydrate for a couple of minutes, and then add the water to the yuzu juice, and refrigerate for 15 minutes to allow it to set.

Nigiri Sushi Two Ways
Other Videos You Might Like
Thumbnail image for Easy Blender Pancakes
Maya Adam
4:31
Thumbnail image for Asian-Inspired Chicken
Stephanie O'Dea
4:21
Thumbnail image for Zucchini Pasta & Pesto
Leah Putnam
8:54
Thumbnail image for Sweet Potato Chili
Stephanie O'Dea
4:10
Thumbnail image for Honey-Baked Salmon
Joanne Cooke
5:08
Thumbnail image for One-Pot Chicken Dinner
Joanne Choi
6:57
Thumbnail image for Korean Soft Tacos
Stephanie O'Dea
3:51
Thumbnail image for Homemade Pot Stickers
Linda Anusasananan
6:19
Thumbnail image for Lemon & Herb Chicken
Maya Adam
6:42
Thumbnail image for Indian Butter Chicken
Ryan Isaak
8:03
Thumbnail image for Five-Cheese Macaroni
David Lawrence
7:44
Thumbnail image for Indian Dry-Rub Chicken
Maya Adam
12:26
Thumbnail image for Healthy Collard Wraps
Talya Lutzker
30:19
Thumbnail image for Chicken Nuggets
Maya Adam
5:03
Thumbnail image for Lentil and Kale Stew
Stephanie O'Dea
4:25
Thumbnail image for Chicken Involtini
Loyd Grossman
11:20
Thumbnail image for Baked "Fried" Chicken
Doc Ward
6:46
Thumbnail image for Shrimp Chow Mein
Linda Anusasananan
7:01
Thumbnail image for Prawn Pad Thai
Maya Adam
9:01
Thumbnail image for Buttermilk Fried Chicken
David Lawrence
10:42
Thumbnail image for Chicken Noodle Soup
Stephanie O'Dea
4:37
Thumbnail image for Sausage Kale Pasta
Joanne Choi
7:57
Thumbnail image for Shrimp Pad Thai with Eggs
Chef Tomm
6:02
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos