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    Nigiri with BiGG Wasabi Seaweed

    June 10, 2021 1 min read

    Nigiri with BiGG Wasabi Seaweed

    INGREDIENTS

    BiGG Wasabi Seaweed Seasoning
    200g sushi rice
    35g sushi vinegar
    100g raw sashimi-grade salmon
    100g raw sashimi-grade tuna
    wasabi
    pickled ginger
    vegetable oil

    METHOD

    1. Wash sushi rice 2-3 times in cold water until the water runs clear, then transfer to a rice cooker with 260g of water and press cook.

    2. Once cooked, tip rice into a large bowl and fold through the sushi vinegar. Cover the bowl with a damp tea towel for 10 minutes.

    3. While the rice is covered, slice your raw fish into slices at a 45 degree angle and set aside.

    4. Form the rice into small, rectangular mounds and place a slice of raw fish on top of each of them.

    5. To serve, lightly brush half the raw fish with a very light coating of vegetable oil and roll your nigiri in BiGG Wasabi Seaweed and serve with wasabi and pickled ginger.