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Luxurious Cost-saving Recipe Nigiri Sushi Recipe

Luxurious Cost-Saving Recipe Nigiri Sushi Recipe
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Serving : 32
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Prepare the ingredients before making Luxurious Cost-Saving Recipe Nigiri Sushi in your home. Then, follow these steps below to serve Luxurious Cost-Saving Recipe Nigiri Sushi for your family or friends.

Ingredients: Luxurious Cost-Saving Recipe Nigiri Sushi

  • 360 ml Sushi rice (use your favourite recipe)
  • 1 Vinegar (for your hands while forming rice)
  • 1 Toppings
  • 1 Nori seaweed
  • 1 Wasabi (as you like when eating)
  • 1 Soy sauce (for when you eat)
  • Examples of toppings (Anything you like!)
  • 1 Sashimi raw fish (un-cut block or pre-sliced)
  • 1 packages Cod roe soaked in soy sauce
  • 100 grams Yakiniku (grilled beef)
  • 4 Grilled sausage
  • 1 roll Dashimaki Tamago (Japanese-style rolled omelette)
  • 1/4 Onion (thinly-sliced)
  • 3 Chopped green onion
  • 1 Mayonnaise

How to Make Luxurious Cost-Saving Recipe Nigiri Sushi

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Luxurious Cost-Saving Recipe Nigiri Sushi in your home by yourself.

    Step 1
  • Let's make sushi rice and a rolled omelette first. Follow your favourite recipes. Be generous with the sushi vinegar to make it tastier.
  • Step 2
  • Let the sushi rice cool down. Meanwhile, cut rectangular sashimi blocks into appropriate sizes, place them in a shallow container, cover with plastic wrap and put in a fridge.
  • Step 3
  • Let's prepare vinegar for your hands. Put vinegar into the container you used for making the sushi vinegar.
  • Step 4
  • Wet a small plate with vinegar. Put rice on it and measure the weight. The best size for the best taste would be 15-20 g per portion. You can eyeball the size once you get used to it.
  • Step 5
  • Wet your finger tips, fingers and left palm and hold rice that you weighed.
  • Step 6
  • Gently roll, squeeze and form it.
  • Step 7
  • Give it a better shape by using two fingers of your right hand.
  • Step 8
  • If you place the formed rice organised with a bit of space between each other on a plate or sushi oke (a wooden bowl for sushi rice), it will be easy for you to handle them afterwards.
  • Step 9
  • Make Gunkan-maki (warship roll) and tamago (egg) sushi with nori seaweed. Just place toppings on formed rice, and it's all done. At first, we make all these without wasabi.
  • Step 10
  • Dashimaki (egg) + nori seaweed. The length of the nori should be around 14-15 cm. Here's the separate recipe for it..
  • Step 11
  • Gunkan roll. This is cod roe. The size of the nori should be around 3 × 15 cm.
  • Step 12
  • Mayonnaise + sausage. The length of the nori should be around 10 cm.
  • Step 13
  • Yakiniku and green onion.
  • Step 14
  • Salmon + mayonnaise + sliced raw onion + green onion.
  • Step 15
  • 10 pieces of sea bream sushi made with leftover rice (including black rice). Around 200 g rice and one package of sliced sea bream sashimi.
  • Step 16
  • I made Gunkan rolls with takuan (Japanese pickled radish) and kani-miso (brown paste-like part of a crab)
  • Step 17
  • I got a package of sashimi on sale.
  • Step 18
  • I made these 8 pieces from 160 g of cooked rice and a bit more than 1 tbsp of sushi vinegar. Way more delicious than nigiri sushi from the supermarket and light on your wallet as well.
  • Step 19
  • You can add as much wasabi as you like when eating. It saves a lot of trouble when eating with your kids.
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