Nigirizushi
Nigirizushi (握り寿司, "hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the ball.
INGREDIENTS
- Sushi-Meshi - 3 cups
- Fish: tuna, mullet, sea bass, salmon or hake
- Medium shrimp - boiled.
- Octopus - boiled.
- Very fresh squid - use raw
- Kani to taste
- Tamagoyaki
- Wasabi
- Gari (Pickled ginger) - as an accompaniment
- Shoyu
DIRECTIONS
- Fish - After taking the steaks, cut into slices a little larger than for sashimi as they will cover the rice dumplings.
- Shrimp - Take the heads, guts; Straighten close to the legs with a toothpick or skewer and place in the pan with boiling water and a little salt for 4 to 5 minutes (only until red). Drain the water and let it cool slightly to remove the toothpick. Open by the belly, without cutting at all. Reserve.
- Octopus - After removing the guts, rub with salt and massage into the sink. Rinse well and take the rub with salt. Repeat this operation 3 times. Wash again and cook in boiling water with pieces of turnip and a little sake for 3 to 5 minutes. Drain, cool and cut into thin slices.
- Squids - use very fresh. Clean well, remove the skins, cut into rectangles and use for sashimi (use only the body part).
- Make dumplings with the already seasoned rice, pass a light layer of wasabi and cover with slices of fish and shrimp.
- For those of kani, octopus and tamagoyaki, put around a strip of nori.
