Assorted nigiri platter at home
Nigiri looks like the summit of sushi craft, but it has a secret: all the difficulty is in slicing the fish, and our toppings come pre-sliced at the correct thickness. What is left is the easy part, the rice pillow, and the beautiful part, a six-colour platter.
Instructions
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Thaw the toppings
Put the toppings in the fridge 3 to 4 hours ahead, in their packs. The ebi also thaws in 5 minutes under cold water if you are in a hurry.
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Make the sushi rice ⏱ 30 min
Rinse the rice until the water runs clear, cook with 360 ml water for 12 minutes on low and rest 10 minutes under the lid. Fold in the vinegar and let it cool to room temperature.
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Shape the rice pillows
With hands wet in lightly vinegared water, press thumb-sized ovals of rice, firm but not packed. You should get around 40 from 300 g of rice.
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Lay on the toppings ⏱ 2 min
Dab wasabi on the rice if you like it, then lay the slice on top and press gently with two fingers. Tie the tamago to the rice with a thin nori band. The unagi turns spectacular if you warm it 2 minutes in a 180°C oven first.
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Build the platter
Arrange the nigiri by colour and texture, gari and wasabi in a corner. Pour soy sauce into small bowls and dip nigiri fish side down, never rice side.
Good to know
The golden serving rule: dip nigiri in soy topping side down, otherwise the rice falls apart and drinks too much sauce. Thawed toppings should be eaten the same day, so this platter is made for guests.
Frequently asked questions
Can I make nigiri at home without knowing how to slice fish?
Yes, all the difficulty in nigiri is slicing the fish, and the SeriosFood toppings come pre-sliced at the correct thickness. All that is left is to shape the rice pillow and lay the slice on top.
How much rice do I need for a nigiri platter?
From 300 g of Koshihikari Sushi Rice you get around 40 pillows, enough for six kinds of topping at 8 pieces each. You press firm thumb-sized ovals with hands wet in lightly vinegared water.
How do you correctly dip nigiri in soy sauce?
You dip it fish side down, never rice side, otherwise the rice falls apart and drinks too much sauce. Pour the soy sauce into small bowls and touch only the topping.
How long do thawed toppings keep?
Toppings such as Unagi, Shime Saba or Octopus should be eaten the same day once thawed, so this platter is made for guests. You move them from the freezer to the fridge 3 to 4 hours ahead.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Assorted nigiri platter at home
Assorted nigiri platter at home
Nigiri looks like the summit of sushi craft, but it has a secret: all the difficulty is in slicing the fish, and our toppings come pre-sliced at the correct thickness. What is left is the easy part, the rice pillow, and the beautiful part, a six-colour platter.
Notes
The golden serving rule: dip nigiri in soy topping side down, otherwise the rice falls apart and drinks too much sauce. Thawed toppings should be eaten the same day, so this platter is made for guests.
