Sushi Omakase At Home Nigiri And Hosomaki Set 1771707886414 Ywyv

Ingredients

• 200 grams Sushi Grade Tuna (Maguro)
• 200 grams Sushi Grade Salmon (Sake)
• 2 cups Short-grain Japanese Sushi Rice
• 0.25 cup Seasoned Rice Vinegar (Sushi-zu)
• 5 sheets Nori Seaweed Sheets
• 2 tablespoons Wasabi Paste
• 1 medium Japanese Cucumber (Persian)
• 0.25 cup Pickled Ginger (Gari)(optional)
• 3 tablespoons Premium Soy Sauce
• 1 teaspoon Toasted Sesame Seeds(optional)

Instructions

1. 1

   Rinse the sushi rice until the water runs clear, then cook with slightly less water than usual for a firmer texture.

2. 2

   While hot, transfer rice to a wooden bowl and gently fold in the seasoned rice vinegar using a slicing motion with a rice paddle.

3. 3

   Slice the tuna and salmon into 1x2 inch rectangular pieces, approximately 1/4 inch thick, cutting against the grain.

4. 4

   Wet your hands with vinegared water, take a small palmful of rice, and shape into an oblong mound for the nigiri.

5. 5

   Apply a tiny dab of wasabi to the fish slice, place it over the rice mound, and gently press the sides to bond.

6. 6

   For hosomaki, cut nori sheets in half, spread a thin layer of rice leaving the top inch clear, and place thin strips of cucumber or tuna in the center.

7. 7

   Roll the hosomaki tightly using a bamboo mat, then slice each roll into 6 uniform bite-sized pieces.

8. 8

   Arrange the nigiri and hosomaki on a wooden platter, serving immediately with soy sauce and ginger.