Recipe: Tasty Sushi (Maki and Nigiri)

Sushi (Maki and Nigiri). Nigiri sushi isn't rolled like maki. Instead, a thin slice of raw or cooked fish is layered atop a mound of vinegary rice. Typically, a small amount of wasabi is placed between the fish and the rice, though in some case, a small strip of toasted seaweed, or nori, may be used instead.

Nigiri is a type of sushi which has a sliced raw/cooked fish atop a mound of one-bite size vinegary rice, typically a pinch of wasabi put between them. Nigiri sushi, on the other hand, is for more experienced sushi eaters and those who are more comfortable with raw fish. Nigiri sushi consists of two things - fish and rice. You can Have Sushi (Maki and Nigiri) using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sushi (Maki and Nigiri)

1. What You needis of sushi rice.
2. It's of vinegar.
3. Lets Go Prepare of mirin.
4. What You needis of salt.
5. What You needis of Nori.
6. What You needis of Salmon (MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW).
7. It's of Prawns.
8. What You needis of Tinned tuna.
9. Lets Go Prepare of Curly parsley.
10. It's of Cucumber.
11. Lets Go Prepare of Avocado.
12. Lets Go Prepare of Pepper.

They sometimes have seaweed, but most of the time it is just fish and rice. Nigiri sushi is known for its profound taste and the focus that it puts on the fish. Many people enjoy going out for sushi, but very few of us have an understanding of the vast array of items on the menu at a Japanese restaurant. The world of sushi can be an intimidating one, with words like sashimi, nigiri, and maki.

Sushi (Maki and Nigiri) instructions

1. Prepare the 2 cups of rice with 2 3/4 cups water. Cook for twenty minutes or until all is absorbed and transfer to a bowl to cool. Whilst it is still hot, add the vinegar, salt and mirin, and combine with a wooden paddle..
2. Cut up the avocado, pepper, salmon and cucumber. Butterfly the prawns and shred the tuna..
3. Once the rice is room temperature, choose which type of sushi to make first..
4. NIGIRI: Wet your hands and do not dry. The rice will stick otherwise. Make a small sausage with your thumbs using the rice, and then lay a piece of shrimp or salmon on top and shape again, pressing into your palm. Wrap a thin piece of nori around the Nigiri and it is ready to serve..
5. MAKI: Prepare the bamboo roller by covering it with a piece of cling film. Add a sheet of nori, making sure the shorter side is facing the shorter end of the roller. Lay a thin layer of rice on 3/4 of the nori, and then add the peppers, cucumber and salmon on the end with the rice. Roll the Maki carefully, making sure to tuck in the nori as you roll so it stays tight. Roll it up tight and put in the fridge for fifteen minutes. Repeat for the tuna maki, using tuna, pepper, cucumber and avocado..
6. Using a very sharp knife, slice the maki to make small but thick makis. Use any leftover fish to serve as sashimi..
7. Serve with soya sauce, wasabi and pickled ginger. I also had haddock on the side. Enjoy!.

So, in this article we explain the difference between sushi and sashimi. And, we also learn more about two popular types of sushi --- nigiri and maki. Like maki, nigiri is another type of sushi. However, unlike maki, nigiri sushi is not rolled. Instead, the thinly sliced fish—either raw or cooked—is set atop a mound of vinegared rice.