Nigirizushi
Nigirizushi (hand-formed sushi), or nigiri for short, is a hand-formed small bed of rice with an ingredient on top (ranging from tuna or salmon to eel or egg). Nigiri sushi served without the rice is called sashimi. Gunkanmaki (battleship roll or boat sushi) is a nigirizushi where an oval piece of sushi rice is surrounded by nori and topped with a topping such as fish eggs.
Nigirizushi (hand-formed sushi), or nigiri for short, is a hand-formed small bed of rice with an ingredient on top (ranging from tuna or salmon to eel or egg). Nigiri sushi served without the rice is called sashimi. Gunkanmaki (battleship roll or boat sushi) is a nigirizushi where an oval piece of sushi rice is surrounded by nori and topped with a topping such as fish eggs.
- Carbohydrate 283.16288 g
- Cholesterol 0 mg
- Fat 1.87264 g
- Fiber 0 g
- Protein 23.26016 g
- Saturated Fat 0.502656 g
- Serving Size 1 1 Serving (986g)
- Sodium 0 mg
- Sugar 283.16288 g
- Trans Fat 0.305536 g
- Calories 1281 calories
Step-by-step
- For nigirizushi requiring a band of nori to hold the sushi together, cut the nori into strips about 1/4 inch wide and long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Place one such strip on the preparing surface.
- Hand form the sushi rice into suitable sized sushi bases. Generally, this means a rectangular block from 1/2 inch to 1 inch wide, 1 inch to 1 1/2 inch long (2.5 cm to 4 cm), and 1/2 inch to 3/4 inch high (1.5 - 2 cm). It takes considerable experience to form pleasing sushi bases by hand (beginners may find a plastic sushi mold helpful for forming the bases). Wetting the hands in water prior to forming each sushi base keeps the rice from sticking to the hands.
- For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice.
- Add the selected topping on top of the sushi rice.
- If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together.
A raw ingredient list omits the precise physical mechanics required to bind individual grains of short-grain rice into a cohesive architectural base without crushing the starch cells. Achieving the standard rectangular block measuring one inch by one and a half inches relies entirely on moisture control. Dipping palms into diluted vinegared water prevents amylopectin from adhering to the skin while maintaining the sticky exterior necessary for structural integrity.
Chemical Interactions of Flavor and Heat
Wasabi performs a critical chemical role beyond offering heat. Allyl isothiocyanate, the volatile compound responsible for the pungent kick of Japanese horseradish, dissolves poorly in water but effectively in lipids. Applying a thin smear directly between the rice block and a fatty topping like salmon creates a chemical bridge, releasing volatile aromatics when exposed to body temperature on the tongue. Nikiri sauce, a brushed-on seasoned soy glaze, supplies free amino acids that trigger umami receptors, intensifying the natural sweetness of the rice.
- Rice grains break down if squeezed too tightly; apply only enough pressure to form a stable 0.5-inch high rectangular base.
- Nori strips must be cut to exactly 1/4 inch wide to secure loose toppings without overpowering the delicate fish.
- Wetting the final 1 inch of the nori overlap with water activates remaining polysaccharides to seal the band securely.
