Nigiri Sushi Symphony

Ingredients for 4 servings:

• 400 g sushi rice
• 600 ml water
• 50 ml rice vinegar
• 40 g sugar
• 20 g salt
• 50 ml mirin
• 50 ml rice vinegar
• 40 g sugar
• 50 ml soy sauce
• 50 ml soy sauce, thick, salty
• 50 ml soy sauce, thick, sweet
• 150 g salmon
• 150 g tuna
• 150 g cod
• 150 g sea bass(es)
• 1 tube(s) Wasabi

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

with Nikiri sauce

Rinse the sushi rice under cold water until the water is fairly clear. Bring a pot with the water (always 1.5 times the amount of water) to a boil with the lid on, until it simmers. Stir once and steam the rice with the lid on the turned off stovetop. Meanwhile, bring the rice vinegar, sugar, and salt to a boil and let cool briefly. After about 10-20 minutes, transfer the rice to a large bowl (or, better yet, a hangiri) and use a fan to cool the rice while simultaneously mixing in the sushi sauce. For the nikiri sauce, bring the mirin, rice vinegar, and sugar to a boil and reduce to a syrup. Add the three different soy sauces to the cooled liquid and stir. Nikiri is a type of varnish used to give certain types of fish, especially tuna, their final finish. Every sushi master has their own recipe. For the nigiri sushi, cut the fresh fish into thin slices. Be sure to order sashimi-quality fish from your fishmonger! Form rice balls, spread the wasabi under the fish and place them on top, then press down to form a nigiri sushi. Brush the tuna with the nigiri sauce. Flame the salmon with a blowtorch and then top with the nigiri sauce. Serve with pickled ginger.