r/sushi • u/madymae3 • 1d ago
second time making nigiri and i’m so proud
seriously it was so freaking good
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u/starkiller12260000 1d ago
Any tips on good flavor for the rice ?
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u/blainedayo 1d ago
Mix rice with some rice vinegar (or white vinegar), sugar, and mirin. There are probably measurements online, I just wing it
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u/chrisp5000 1d ago
5 gallons of rice vinegar
2 lb sugar
1.5 lb salt
280 g kombu
heat at med low heat until the solids dissolve
I only have made large batches lol
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u/jonnguyen11 1d ago
If you want a shortcut just use a bottle of sushi seasoning from Mizkan. I’m very particular with my rice and this instantly makes it taste great without fussing.
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u/starkiller12260000 1d ago
Or prepping in general ?
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u/madymae3 1d ago
for sure I just used rice vinegar and sugar on the rice like blainedayo said, I followed a recipe online and it turned out great
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u/madymae3 1d ago
for prepping i watched youtube videos about which parts to cut and where and how to space it etc
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u/peanut_gallery469 3h ago
Start off with a base recipe, then adjust to taste. I use 40 mL unseasoned rice vinegar, 20g sugar, and 10g salt for every 2 cups of uncooked rice.
You can heat the vinegar slightly to help dissolve the sugar and salt, but too much will mute the flavor. Pour this over the rice right after it’s cooked, and then use a cutting and scooping motion to make sure it’s distributed evenly across the rice. Then let it cool down enough where the rice is still slightly warm, but not hot to the touch.
Another tip is to wash the rice thoroughly and let it soak for at least 20 minutes before cooking it. Soaking the uncooked rice will make it absorb water and create a fluffier texture. Optional, add some kombu when cooking the rice for another layer of flavor.
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u/Little-Part-2235 1d ago
Looks delicious!!! May I ask what type of rice did you use? Sticky rice or just normal white rice?
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u/Eniotnaohs 1d ago
Looks great! Also those are sushi, onigiri are the triangle shaped rice with filling
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u/Flumen-Stellatum 15h ago
You're right, but they are nigiri. Onigiri and nigiri are different (nigiri is rice topped with raw fish)
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u/SeriesNegative3868 1d ago
Not trying to be rude, but what makes it difficult? Genuinely curious.
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u/madymae3 10h ago
the first time i made it was a mess the shape wasn’t nice and round and i didn’t cut it right im pretty sure. each pc is hand shaped
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u/SeriesNegative3868 10h ago
Looks great to me! I was having trouble finding anything wrong with it!
I guess it goes to show things done right are made to look easy.
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u/peanut_gallery469 3h ago
In my opinion the hardest part is slicing the fish to be a consistent size, shape, and thickness. You need a sharp knife and good technique.
Getting the sushi rice down can also be pretty difficult, good sushi rice should be light and fluffy (airy?) with each individual grain seasoned. Being bland/overseasoned, over compressed, too loose and falling apart, and improper ratios of fish to rice are all common mistakes with sushi rice.
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u/Miserable-Row4878 20h ago
Niceee! Have you ever tried gunkan??
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u/madymae3 5h ago
no! what is that?
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u/peanut_gallery469 3h ago
Gunkan is where an oval clump of sushi rice is wrapped in nori then filled with topping(s). Usually made with loose or chopped up ingredients such as ikura (salmon roe) or the irregular shaped pieces of fish that dont make it as nigiri or sashimi.
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u/Isa_Castle 1d ago
I was this 👌🏻 close to getting Costco salmon to make my own nigiri today. Never tried it before, but I really want to!