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June 10, 2021
1 min read
BiGG Wasabi Seaweed Seasoning200g sushi rice35g sushi vinegar100g raw sashimi-grade salmon100g raw sashimi-grade tunawasabipickled gingervegetable oilMETHOD
Wash sushi rice 2-3 times in cold water until the water runs clear, then transfer to a rice cooker with 260g of water and press cook.
Once cooked, tip rice into a large bowl and fold through the sushi vinegar. Cover the bowl with a damp tea towel for 10 minutes.
While the rice is covered, slice your raw fish into slices at a 45 degree angle and set aside.
Form the rice into small, rectangular mounds and place a slice of raw fish on top of each of them.
To serve, lightly brush half the raw fish with a very light coating of vegetable oil and roll your nigiri in BiGG Wasabi Seaweed and serve with wasabi and pickled ginger.
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