Nigiri Sushi

Instructions

1. 1

   Rinse the sushi rice in a fine mesh strainer under cold running water, gently stirring with your hand, until the water runs completely clear — approximately 3 to 4 minutes. This removes excess starch and prevents gummy rice.

2. 2

   Combine the rinsed rice, 2 cups cold water, and the kombu piece in a heavy-bottomed medium saucepan. Allow the rice to soak for 30 minutes before cooking.

3. 3

   Remove the kombu and bring the rice to a boil over medium-high heat. Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and cook for 12 minutes. Do not lift the lid. Remove from heat and let steam, covered, for an additional 10 minutes.

4. 4

   While the rice cooks, combine the rice wine vinegar, sugar, and sea salt in a small saucepan over low heat. Stir until the sugar and salt fully dissolve, about 2 minutes. Remove from heat and let cool to room temperature.

5. 5

   Transfer the cooked rice to a large, wide, non-metallic bowl (ideally a wooden hangiri or large glass bowl). Pour the cooled vinegar mixture evenly over the rice. Using a rice paddle or flat wooden spatula, fold the vinegar into the rice with quick, horizontal cutting motions — do not stir or mash. Fan the rice simultaneously to cool it quickly and create a glossy finish. Cover the seasoned rice with a damp kitchen towel and keep at room temperature until ready to use.

6. 6

   Using an extremely sharp knife, slice the tuna, salmon, and hamachi against the grain at a 45-degree angle into pieces approximately 6cm long, 3cm wide, and 5mm thick. Wipe the knife blade with a damp cloth between each cut to ensure clean slices.