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

1. Place rice and water into the Large Microwave Rice Cooker. Cover, and place in the microwave at 900 watts for 10-12 minutes.
2. Remove from microwave and allow to rest for 5 minutes.
3. 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.
4. Using the Easylogics Basting Brush, lightly oil the inside of the Nigiri Maker Base and Cover.
5. Fill the Base with the rice mixture up to the top. Gently press down on the rice with a TupperChef™ Spatula Thin.
6. Place the Cover on the Base and press down on the handles with both hands, until moisture escapes from the holes in the Base.
7. Unmould rice balls.
8. Prepare and slice your topping of choice using the Nigiri Maker Cover, before placing on top of the rice ball.
9. 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!