Chef Masaharu Morimoto emphasizes the importance of technique in making nigiri, advising that sushi rice should be gently shaped without being squished to retain texture.
To achieve optimal nigiri, it's essential to wet your hands to prevent sticking, and ensuring your sushi rice is washed until the water runs clear.
The presentation of nigiri heavily relies on the fish, which should be sliced thinly to enhance the overall experience and ensure it’s chilled but not frozen.
By covering cooked sushi rice with a towel while it cools, you'll maintain warmth, making the rice easier to mold into shape for nigiri.
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