What should I treat the rice with when making nigiri at home?

Question

What should I treat the rice with when making nigiri at home?

Answer 1

Make sure you get Japanese rice, short grain.

Rinse the rice well, add 1.5 cups of water for every cup of rice.

A good way to estimate the amount of water needed is to level the rice and touch it with your index finger and the water level should touch the 1st knuckle of your finger.

Bring the rice to a boil and lower the heat to a very low simmer. Cook covered to create a steam for 25-30mins. Test that the rice is cooked and remove from heat.

Heat up 1tbs sugar, 1 tsp salt & 1/4 cup of mirin (rice wine) till the sugar melts. (for every cup of rice) Do not boil the liquid.

Turn the rice out of the pot on a flat surface with a wooden spatula and drizzle the mirin solution over the rice. Fold the rice over several time while fanning it, alternatively a cool drafty room will suffice. Don't squeeze the rice.

With wet hands pile the rice into a tight mound without squeezing (loose grains of rice wil dry out) cover with a wet cloth. Leave the rice to cool for at least 40mins before making the nigri. (Warm rice will spoil the fish.)

To make the nigiri, with wet hands roll rice into bite sized balls. Add 1 finger of wet wasabi on the middle of the rice ball, top with a slice of fish and gently squeeze 4 sides to make a rectangle.

Tip: Try to handle the rice as little as possible. Wet hands will help with shapping.

Answer 2

i sometimes sprinkle a little bit of table salt on the rice right after it is finished cooking.  i dup the rice in to a pan, sprikle the salt and mix it up a little but.  i only do that if im making nigiri with ume or if im making a spam musubi.  for all other nigiri i don't put anything on the rice.  good luck and have fun!!  aloha!!

Answer 3

Rice vinegar, sugar and salt.

Answer 4

i assume we are not talking sushi here, just nigiri.  after steaming the rice, toss lightly and sprinkle a little salt.  when slightly cooled, press in nigiri makers (very inexpensive, found in japanese stores)  then wrap in dried nori (seaweed)