Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.
Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are secured onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.
Although a lot simpler than any other type of sushi the symmetrical and regimented look of the nigiri is quite effective. The perfect addition to a sushi platter masterpiece.
🍣 Making sushi at home
For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, California rolls and dragon roll sushi.
🥘 Ingredients
Full ingredients & recipe instructions in recipe card below: Jump to Recipe CardTo make 20 pieces of nigiri sushi you will need the following:
- 300g of prepared sushi rice
- 20 cooked and butterflied king prawns
- Wasabi paste
Substitutions: If you prefer you can swap the prawns for other fish or vegetables. If you would like to use sashimi as a topping try this Sashimi Kit from The Fish Society, which also includes cooked butterflied prawns (Contains: 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks).
if you aren't keen on wasabi then swap this for a milder condiment such as mayonnaise.
🔪 Instructions
For nigiri sushi you don't need any nori sheets and theres no rolling so you don't need a bamboo mat.
- First prepare the rice by following the instructions in this how to make sushi rice recipe.
- Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
- Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
- Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit.
- Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
💭 Recipe tips
Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.
Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.
Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.
Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.
Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. For nigiri sushi choose veg or fruit that can be cut to the shape of the rice ball so it can sit neatly on top. Some ideas: Avocado (toss in lime juice), mango, bell pepper, cucumber ribbons.
Wasabi: Use wasabi paste to help stick your butterflied prawns/fish/veg to your sushi balls when making nigiri sushi
Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.
Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.
Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.
For more recipes with fish try fish pie, salmon and prawn linguine, fish biryani, healthy fish and chips, frozen salmon and potato traybake, haddock risotto and Chinese prawns recipe.
Let me know what you think of this recipe by leaving a comment and star rating below. you can also pin the recipe on pinterest. Or if you prefer you can pin the video.
📖 Recipe
Nigiri Sushi
Equipment
- 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
- 1 Sharp non serrated knife
- 1 Small pan to cook the rice
- Mixing bowl and spoon
- Bowl of water (to keep your hands wet when handling rice)
- A cloth to clean and tidy and wipe as you go
- A platter for serving
- Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)
Ingredients
- 300 g of prepared sushi rice
- 20 cooked and butterflied king prawns
- Wasabi paste
Instructions
- First prepare the rice by following the instructions in this how to make sushi rice recipe.
- Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
- Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
- Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit. Feel free to use alternative toppings to suit your own taste.
- Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
Video
Nutrition
Notes
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