Nigiri sushi
This sushi recipe invites you to travel to Japan. These go well with sushi pink ginger marinated in vinegar.
1. Wash the rice several times. Pour into a saucepan, add 35 cl of water, cover and bring to a boil. Let cook for 15 minutes covered, then remove from the heat and leave covered for 10 minutes.
2. Combine the rice vinegar, sugar, salt and sherry vinegar in a bowl. Pour the mixture over the rice and mix. Let cool at room temperature.
3. Meanwhile, cut the fish fillets into thin strips. Mix the wasabi powder with a little water to obtain a dough of a mustard consistency.
4. Moisten your hands and form small oval rice balls, the length of the fish slices. Spread lightly with wasabi and put a thin layer of fish on each. Arrange the sushi on a plate, cover with plastic wrap and reserve in the fridge until serving. Serve with pickled ginger slices.
Photo credit: Sucré Salé
