Nigri is a hand press sushi. It’s a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish, omelet, or vegetables. It is really important to press the rice gently but firmly and to do the same with the fish/vegetable that you will put on top of it.
Today I’ll show you how to prepare Nigri with salmon and Eel. For Nigri with tamago check previous post.
Ingredients: 材料：
- Salmon (cut into slices) – 三文鱼（切成片状）
- Broiled Eel – 烤鳗鱼
- Sushi rice – 寿司米饭
- Wasabi – 芥末（酱）
- 1 sheet of nori (dried seaweed) – 1片紫菜（干的海苔）
Dip your hands in some water, pull out a small handful of rice and press it within your hand in a rounded-off oval shape. 双手用水沾湿，再捻出一团米饭，然后将其放在手中并按揉搓成一个椭圆形。
Apply the desired amount of wasabi on the rice. 将所需要的芥末铺于米饭上。
Place the fish on top of the rice, covering the wasabi side. 将鱼铺在米饭上，盖住有芥末的一边。
Press gently the fish against the rice so that they are firmly attached to each other. 轻轻地按压使鱼和 米饭紧贴一起，以至于它们紧紧地相互吸附。
Do the same with the Eel and at the end cut a belt of nori with your scissors and wrap it around the whole finished nigri. 用鳗鱼的做法也一样，最后用剪刀将紫菜剪成紫菜条,并用它将整个刚才做好的寿司团绕一圈即可
Salmon Nigri (2 pieces)
- Calories: 190
- Fat: 2.9 g
- Carbohydrates: 25 g
- Protein: 8.8 g
Eel Nigri (2 pieces):
- Calories: 240
- Fat: 4.9 g
- Carbohydrates: 25 g
- Protein: 11.5 g
