Name: How to Make Nigiri Sushi at Home
Prep time: PT-488786H42M56S
Total time: PT-488786H42M56S
Cuisine: Japanese
Ingredients: Sushi-grade fish (salmon, tuna, shrimp, etc.), thinly sliced; Prepared sushi rice (seasoned with rice vinegar, sugar, and salt); Cold water, for rinsing hands; Optional: wasabi, soy sauce, or garnishes

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Nigiri sushi is one of the simplest and most elegant forms of sushi I can make at home. With just a few ingredients and a little practice, I’m able to create this classic Japanese dish right in my own kitchen. Nigiri consists of a small oblong mound of seasoned sushi rice, topped with a delicate slice of raw or cooked fish, or even other toppings like egg omelet or veggies.

This recipe breaks down the steps, ingredients, and variations so I can enjoy sushi bar quality nigiri at a fraction of the cost.

How to Make Nigiri Sushi at Home

Why You’ll Love This Recipe

I love making nigiri at home because:

It’s incredibly affordable compared to eating out.
I don’t need a lot of equipment or ingredients.
It’s a quick process once I’ve prepared the rice and fish.
I can customize toppings to suit my taste.
It’s a fun and interactive way to serve food when I have guests over.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced sushi-grade fish (salmon, tuna, shrimp, etc.)
Prepared, seasoned sushi rice (rice mixed with rice vinegar, sugar, and salt)
Cold water for rinsing hands during preparation

Directions

I start by wetting my hands under cold running water and shaking off the excess. This helps prevent rice from sticking.
I take about 1.5 tablespoons of prepared sushi rice and gently squeeze it between my palms, shaping it into an oblong mound about 2 inches long and 1 inch wide.
I place the formed rice ball on a plate and repeat the process.
Every couple of nigiri, I rinse my hands to remove any rice starch buildup.
Once I’ve made all the rice bases, I place a slice of fish on top of each rice ball. They’re now ready to serve or to be dressed with toppings.

Servings and timing

This recipe yields 1 nigiri per 1.5 tablespoons of rice and 1 slice of fish.

Prep Time: 2 minutes
Total Time: 2 minutes per nigiri
Serving Size: 1 piece
Calories per Nigiri: Approx. 45 kcal

If I’m preparing a platter, I usually plan for 6–8 nigiri per person for a light meal or up to 10–12 for a more filling one.

Variations

I like experimenting with different toppings and techniques, such as:

Wasabi: A dab between the fish and rice, like traditional sushi chefs do.
Nikiri Sauce: A soy-based glaze brushed on top of the fish.
Flavored Oils: Lemon-infused olive oil, toasted sesame oil, or chili oil bring bold flavors.
Seared (Aburi) Nigiri: Lightly torching the fish enhances flavor and adds a smoky touch.
Non-Fish Options: Tamago (sweet egg omelet), avocado, or cooked shrimp work beautifully.

storage/reheating

Nigiri is best enjoyed fresh and not recommended for long-term storage, especially when using raw fish. However:

If needed, I keep them in an airtight container in the fridge for up to 12 hours.
I never reheat nigiri, especially those made with raw toppings.
For leftover seasoned sushi rice, I store it separately and reuse it within a day.

FAQs

What is nigiri sushi?

Nigiri sushi is a traditional Japanese dish made of an oblong ball of seasoned rice topped with a slice of raw or cooked fish, egg, or vegetables. It’s a simple yet flavorful sushi type that highlights the quality of the ingredients.

Is nigiri hard to make?

Making nigiri isn’t hard, but shaping the rice and slicing the fish can take some practice. I find that the more I make it, the better I get at forming the rice and placing the toppings just right.

Can I use cooked toppings instead of raw fish?

Yes, I often use cooked shrimp, grilled eel, or seared scallops for a delicious twist. Tamago (Japanese sweet omelet) and veggies like avocado are also great non-raw options.

Do I need special equipment?

Not at all. I only use a sharp knife, a clean surface, and cold water to rinse my hands. No rolling mats or bamboo tools are required for nigiri.

Is it safe to make nigiri at home?

As long as I buy sushi-grade fish from a trusted source and practice good hygiene, it’s safe to prepare nigiri at home. I always use fresh ingredients and keep everything chilled until serving.

Conclusion

Learning how to make nigiri at home has completely changed the way I enjoy sushi. It’s fast, cost-effective, and incredibly satisfying. With just a few ingredients and a little effort, I can enjoy beautifully handcrafted nigiri whenever I want. Once I got the hang of shaping the rice and slicing the fish, I found it to be an enjoyable and rewarding part of my cooking routine.