Edo-mae Nigiri Sushi
江戸前握り寿司
Hand-pressed vinegared rice topped with fresh slices of tuna, salmon, and shrimp in the classic Tokyo style — simple, elegant, and precise.
- Total
- 1 hr
- Serves
- 2
- Level
- Medium
Prep 40 min · Cook 20 min
Ingredients
Method
Cook sushi rice, then fold in seasoned vinegar (rice vinegar + sugar + salt) while still hot. Fan to cool to body temperature.
About 25 min
Slice fish into thin rectangular pieces (approx. 7cm × 3cm). Peel and butterfly shrimp.
About 10 min
Wet hands to prevent sticking. Take a small mound of rice (~20g), form into an oval log with gentle pressure.
About 5 min
Add a tiny smear of wasabi on top of each rice ball. Lay fish slice on top and press gently to adhere.
About 10 min
Serve immediately with soy sauce for dipping and pickled ginger on the side.
About 2 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 34 g
- Carbs
- 62 g
- Fat
- 8 g
- Fibre
- 1 g
- Sugar
- 5 g
- Sodium
- 860 mg
Contains: fish, soy, shellfish
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Recipe by Boon Tools.