lautnusantara.com Nigiri is a type of sushi from Japan where the fish meat is placed on rice that has been previously formed using hands. One of the characteristics of this dish is the use of nori as a binder between the fish and the rice. Nigiri usually uses tuna, shrimp or eel which must always be fresh with good quality. In serving, this dish is paired with wasabi, soy sauce, or pickled ginger. Here are some secrets to the deliciousness of nigiri, from tuna to shrimp:

1. Freshness of the Main Ingredients
a. Fish (Tuna, Salmon, etc.):

• The main key to delicious nigiri is the freshness of the fish. Fish must have a chewy texture, bright color, and fresh aroma.
• The quality of the fish greatly affects the final taste of nigiri. Fresh fish provides a natural sweet taste and soft texture.

b. Shrimp (Ebi):

• For shrimp nigiri, use large, fresh shrimp.
• The shrimp cooking process must be right so that it is not overcooked and loses its chewy texture.

2. Sushi Rice (Shari)
a. Type of Rice:

• Short-grain Japanese rice is the best choice for sushi rice. This rice has a sticky texture and a sweet taste.

b. Sushi Vinegar Ratio (Sushi-zu):

• The right ratio of sushi vinegar is essential to give the rice a balanced sour taste.
• The mixture of vinegar, sugar, and salt must be completely absorbed into the rice.

c. Shaping Technique:

• The technique of shaping the rice into small balls (nigiri-zushi) requires special skills.
• The rice must be gently packed so that it is not too hard, but still dense enough to hold the fish.

3. Fish Cutting Technique (Kirimi)
a. Knife Sharpness:

• A sharp knife is essential for cutting fish neatly and precisely.
• Neat fish cuts will enhance the appearance and texture of nigiri.

b. Cutting Direction:

• The direction of cutting the fish follows the grain of the meat for the best texture.
• The correct cutting technique will produce pieces of fish that are tender and easy to chew.

4. Finishing Touche
a. Wasabi:

• A little wasabi is added between the rice and fish to give a refreshing spicy taste.
• Wasabi also functions as a natural antiseptic.

b. Soy Sauce (Shoyu):

• Nigiri are lightly dipped in soy sauce before eating.
• The soy sauce provides a salty flavor that enhances the flavor of the fish.

c. Pickled Ginger (Gari):

• Pickled ginger is served as a palette cleanser between different nigiri.
• The pickled ginger helps refresh the palate and prepares it for the flavors to come.

With attention to every detail, from the selection of ingredients to the technique of serving, nigiri can be a very satisfying dish.

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