December 11, 2020
Nigiri
SERVES 2 Persons PREPARATION TIME 10 min.
COOKING TIME 12 min.
INGREDIENTS
NIGIRI:
- 1/2 cup sushi rice
- 1 cup (250ml) water
- 3 tsp rice vinegar
- Pinch of salt
- 5ml vegetable oil
TOPPING OPTIONS:
- 100g raw fish, sliced
- 1 avocado, peeled, cored, sliced
- 100g hot smoked salmon, brushed with 1 tbs teriyaki sauce
TO SERVE:
- Nori sheets
- Sesame seeds
- Soy sauce
- Kewpie mayonnaise
- Pickled ginger
- Wasabi
MAKI:
- ½ cup sushi rice
- 1 cup (250ml) water
- 3 tsp rice vinegar
- Pinch of salt
- 5ml vegetable oil
FILLING OPTIONS:
- 1 cucumber, cut into matchsticks
- 1 avocado, cut into matchsticks
- 1 carrot, cut into matchsticks
- 100g sushi-grade salmon (smoked or raw) OR
- 100g sushi-grade tuna (cooked or raw) OR
- 100g Teriyaki chicken or tofu slices or mushrooms*
TO SERVE:
- Nori sheets
- Sesame seeds
- Avocado slices
- Soy sauce
- Kewpie mayonnaise
- Pickled ginger
- Wasabi
METHOD
- Place rice and water into the Large Microwave Rice Cooker. Cover, and place in the microwave at 900 watts for 10-12 minutes.
- Remove from microwave and allow to rest for 5 minutes.
- Add rice vinegar and salt to the cooked rice, before mixing to combine. Spread the rice onto a tray and allow to cool for 10 minutes.
- Using the Easylogics Basting Brush, lightly oil the inside of the Nigiri Maker Base and Cover.
- Fill the Base with the rice mixture up to the top. Gently press down on the rice with a TupperChef™ Spatula Thin.
- Place the Cover on the Base and press down on the handles with both hands, until moisture escapes from the holes in the Base.
- Unmould rice balls.
- Prepare and slice your topping of choice using the Nigiri Maker Cover, before placing on top of the rice ball.
- Serve as is or garnish with nori sheets, sesame seeds, a brush of soy sauce or a drizzle of Kewpie mayonnaise. Additional soy sauce, pickled ginger and wasabi can be served as condiments.
Tupper Tips:
- Try blowtorching the raw salmon at Step 8 for a more authentic flavor!