Hirame Nigiri Sushi

Ingredients

• 200g (7 oz) hirame (flounder), thinly sliced 200g (7 oz) hirame (flounder), thinly sliced
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Wasabi, for serving Wasabi, for serving
• Soy sauce, for serving Soy sauce, for serving
• Nori (seaweed) or sesame seeds, for garnish Nori (seaweed) or sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 54g, 3g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
3. 3.
   Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the vinegar mixture. Allow the rice to cool to room temperature.
4. 4.
   Take a small handful of sushi rice and shape it into a rectangular mound using your hands. Wet your hands with water to prevent sticking.
5. 5.
   Place a slice of hirame on top of the rice mound, gently pressing it to adhere to the rice.
6. 6.
   Repeat the process with the remaining rice and hirame slices.
7. 7.
   Serve the Hirame Nigiri Sushi with wasabi and soy sauce on the side. Garnish with a strip of nori or a sprinkle of sesame seeds, if desired.

Treat your ingredients with care...

• Hirame (flounder) — Ensure that the hirame slices are thinly and evenly sliced for a consistent texture. Freshness is key, so purchase the fish from a reputable source.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. Use short-grain sushi rice for the best results. Allow the rice to cool to room temperature before shaping the nigiri.

Tips & Tricks

• Wet your hands with water before shaping the sushi rice to prevent sticking.
• Use a sharp knife to slice the hirame into thin, even pieces.
• Experiment with different garnishes such as microgreens or thinly sliced scallions for added flavor and visual appeal.
• Adjust the amount of wasabi and soy sauce according to your personal taste preferences.
• Serve the sushi immediately after preparation to ensure the best taste and texture.

Serving advice

Serve the Hirame Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the sushi neatly on a serving plate or a traditional wooden sushi tray. Garnish with a small strip of nori or a sprinkle of sesame seeds for an elegant presentation.

Presentation advice

To create an aesthetically pleasing presentation, arrange the Hirame Nigiri Sushi in a diagonal pattern on the serving plate. Place a small dollop of wasabi on each sushi piece and drizzle a few drops of soy sauce around the plate for added visual appeal. Garnish with a strip of nori or a sprinkle of sesame seeds for an extra touch of elegance.