Thursday, March 20, 2008

Sushi Part II - Nigiri

So in addition to the sushi rolls, I also made some sushi nigiri with the salmon that I skinned for the salmon skin rolls.

Did you know that there are no real government regulations for "sushi grade" fish? To make raw fish safe for consumption, you just need to be concerned with parasites. All you have to do to kill the parasites is to freeze the fish at -4°F or below for 7 days or -31°F for 15 hours. Of course freshness and proper handling is important to avoid bacteria as well.

So now that our fish is safe to eat, let's make some!

Take the fish and slice at a slant into bite size pieces. For the rice, flavor it with rice vinegar and sugar to taste like you did with the rolls. Wet your hands to keep the rice from sticking to your hands and squish it in your hands to shape it into rectangles. Place the fish on top, dip in soy and wasabi and pop it in your mouth. Yum! If you want, you can also cut some thin strips of nori (seaweed) to wrap around the fish and rice and glue the ends together with a grain or two of rice.

I highly recommend making your own nigiri if you have can find good fresh fish. This was sooo much sweeter and more tender than most restaurants. And the few restaurants that do taste this good are always outrageously priced.

I hope you enjoy yours as much as we enjoyed ours!

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