Nigiri sushi

The sushi is fashionable, so I also wanted to try. Today I present the recipe to make nigiri sushi, that is a rice dumpling on which is usually asked a slice of raw fish (but there are multiple variant to discover in the end). Everyone says it's simple to do... I'll make a difference: It takes several tests before having the right gesture. But do not depair, we quickly seem to get something suitable !!!

For this recipe I used salmon (the most common nigiri).

Itadakimasu !!!! (Bon appetite)

Ingredients (for 2) :

• 200g sushi rice
• 1 raw salmon steak
• Rice vinegar (or cider vinegar)
• Salt, sugar
• Wasabi (kind of green mustard)
• Nori (black seaweed sheet)

Mixture for the sushi rice (shari) :

• Rinse the rice several times until the water runs clear.
• Put rice in a saucepan with cold water (2 glasses of water).
• Bring to a boil for 5 minutes. Then add another glass of water.
• Bring to medium heat and cook for 10 minutes (or until there is no more water). Gently mix regularly.
• Remove from heat and let the rice stand for another 10 minutes.
• Meanwhile, prepare the "sushi su" : Pour 1/2 cup of vinegar in a saucepan and heat it (without boiling). Then pour two tablespoons of sugar and half a tablespoon of salt. Mix until the sugar and the salt have dissolved.
• Cooling the rice using a range and form a "#" in the rice with a spatula to aerate. Gently mix (do not mash up).
• Once the "sushi su" cooled pour it over the rice and mix gently.

Mixture for the nigiri : 

• Cut the salmon into strips about 1 cm thick, 2,5 cm wide and 2 cm long.
• Trick : Use a VERY sharp knife, the cut will be much easier because salmon has a delicate flesh so you must avoid to press and deform the flesh. My personal tip for precise cutting and without distorting the pavement... Freeze and then cut! Salmon remains in place and the cut is more accurate ;)

•  Prepare the "tezu" : Fill a bowl with half of warm water and vinegar in half.
• Dip your fingers and hands in the "tezu" before you make each rice ball.
• Take a small handful of rice in your hand and form a compact and elongated ball. Caution! The ball must to be small because sushi has to be eaten in one bite!
• Catch a salmon slip and put a tiny bit of wasabi with the fingertip.
• "Paste" salmon with rice dumpling, wasabi side.
• Press lightly on all sides for the fish adheres to rice.
• Cut a thin strip of nori seaweed and wrap it around the sushi to keep the fish in place (but it's mostly for the look ^^).

Is is quite possible to prepare your sushi in advance (but not more than 1 day before). This requires to keep them in a well sealed container or in a dish covered with platic film. But it is forbidden to freeze it! The texture will be very disappointing...

Variants : 

 Try to slightly cook the salmon with Teriyaki sauce.

Or use shrimp ;)

But you can invent all variants that you want !!!