World Flavors Cookbook

Sushi (Nigiri or Maki)

The global symbol of Japanese culinary precision — vinegared sushi rice topped with pristine slices of raw fish (Nigiri) or rolled with various fillings in crisp nori seaweed (Maki).

Cuisine: Japan

Ingredients

• 3 cups Sushi rice (seasoned with rice vinegar, sugar, and salt)
• 300g sashimi-grade fish (tuna, salmon, yellowtail)
• 4 sheets Nori seaweed (for Maki)
• Wasabi
• Soy sauce
• Pickled ginger (gari)
• Optional: cucumber, avocado, or tamagoyaki for fillings

Instructions

1. Prepare and season the sushi rice, keeping it warm and covered with a damp cloth.
2. For Nigiri: Wet your hands, shape a small oblong ball of rice (about 20g). Apply a dab of wasabi to a slice of fish and press it firmly onto the rice.
3. For Maki: Place a nori sheet on a bamboo mat. Spread rice evenly, leaving a 2cm gap at the top. Arrange fish and fillings in the center and roll tightly.
4. Slice Maki rolls into 6–8 pieces using a sharp, wet knife.
5. Serve with soy sauce, extra wasabi, and pickled ginger.