I like loads of different kinds of food. I hanker after a good burger, drool over juicy steaks, go all hedonist with tasty dumplings, jump amazing heights for really good bacon, do your washing and cleaning too for divine cheeses. I also absolutely love sushi so whenever I need a fallback for something other than sushi I just go get some sushi because no matter the time of day and to give me the most realistic illusion of healthy eating I simply pop down to my local sushi shop and buy a bunch of sashimi, salmon sushi, nigiri of different sorts and pop the old anti-histamine and have some soft shell crab if they have it. When I’m on trips for the office I like to eat like this because it’s familiar and reminds me of home, as well as sating my love of simplicity.
At home when it’s sushi time we usually go through copious amounts of raw un-smoked salmon, we love sashimi around our place. It is usually the focus for me, getting as much fresh, clean tasting salmon dipped in soy sauce with a little wasabi to tantalise the taste buds and stuff yourself silly. Sushi is usually made by my mum and it normally consists of cucumber, avocado, carrots, mayo, salmon or chicken wrapped in rice and toasted nori supplemented on the side with sashimi. After the last sushi night I thought we could try making our own nigiri simply because to me it seemed like a good idea at the time and I love keeping as little as possible between me and my salmon.
For those who don’t know what Nigiri is, simply put it is both a type of sushi that usually only consists of the normal sushi rice moulded by hand into a oblong shape and topped with a variant of raw or slightly seared seafood or beef… and an internet celebrity best known for sexy cosplay of popular characters from screen and video games (spelled slightly differently “Nigri”). Either way a wonderful, well formed and overall sensual thing.
So to making this parcel of good stuff. I have never done this before nor have I made sushi before. I have eaten it many times so the composition is familiar, the method is not. Justin and I immediately referred to the internet and watched some Anthony Bourdain’s No Reservations where he eats at a bunch of famous sushi restaurants. You can’t be an expert from watching an episode of a show but dammit we were going to try. One thing I noticed was that when these masters made their nigiri they always kept their hands doused in water. the other thing was rice vinegar for which I put probably 100ml into the whole rice pot made for 4. I can’t say I know my stuff so it was an estimate. Came out great though.
If you think about the ingredients the nori roll is far more involved with way more put into one roll, it is efficient and fantastic. What nigiri brings to the table is a very personalised experience where each piece is made individually where there isn’t a guide instead just your fingers and the shape that makes to form it. I find it fun and quite absorbing so:
Bronze Achievement Unlocked: Made Nigiri… and it tasted fine.