Nigiri Sushi (Finger Sushi)

Nigiri is the classic two-piece sushi form, just a small oblong of seasoned sushi rice with a single piece of fish or other topping pressed on top. No rolling, no bamboo mats, no special skills beyond gentle hands. This is where home sushi making begins.

The rice is doing more work than you might think. Properly seasoned sushi rice combines short-grain Japanese rice with rice vinegar, sugar, and salt to create the slightly sticky, slightly sweet, slightly tangy base that makes sushi taste like sushi. Plain steamed rice will not deliver the same result.

The mustard paste in this recipe is the traditional Japanese karashi, made by mixing dry mustard powder with water and a touch of soy sauce. It is sharper and cleaner than wasabi, with a sinus-clearing kick that pairs beautifully with cooked seafood like shrimp and octopus.

Dip the fish side, not the rice side, into soy sauce when eating. Rice-side dipping makes the nigiri fall apart and absorbs too much soy that overwhelms the delicate fish flavor.

Pro Tips

• Wet your hands lightly with cold water before shaping rice, this keeps the grains from sticking to your fingers
• Use about a tablespoon of rice per piece, shape it into a small oval roughly the size of your thumb
• Use sushi-grade fish from a trusted fishmonger if making with raw seafood, do not substitute regular grocery fish
• Press the topping on firmly with two fingers so it adheres to the rice, loose toppings fall off when you dip
• Eat the nigiri in one or two bites, biting halfway destroys the architecture

Toppings to Try

• Cooked shrimp butterflied to lay flat across the rice
• Sliced cooked octopus, scored lightly so the slices curl naturally
• Salmon roe or other caviar with a thin band of nori to hold it on top
• Thinly sliced cucumber for a vegetarian version
• Sushi-grade tuna, salmon, or yellowtail cut against the grain for tender texture

Variations

• Brush the topping lightly with a soy-mirin glaze for a more flavorful finish
• Swap the mustard paste for prepared wasabi if you prefer that signature green heat
• Top each piece with a thin slice of fresh ginger or a sprinkle of toasted sesame seeds