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April 1998 Issue
Sushi Delights
by Philip R. Gantt
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Nigiri Sushi

Nigira sushi is simply slices of fish placed over rice.
  • 20 slices fresh fish cut 1/4 inch thick by 3 inches long and 1 inch wide
  • About 2 cups sushi rice
To make Nigiri, wet your hands and pick up some of the sushi rice and form it into a cylinder a little bigger than your thumb. Take a slice of fish, wipe a little wasabi on it and place it on top of the piece of rice and press them together. Arrange on a plate and serve. Allow about 1/4 lb. of fish per person. A variety of fish served in this way looks most appealing. Serve with the normal condiments.

Typically red tuna, yellowtail, salmon, halibut and mackeral are served in this manner. You may also use octopus, abalone (if you can find it), clam, or any other type of ocean fish. Steamed shrimp is also a favorite served in this manner.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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