Traditional Japanese Nigiri Sushi

Method

1. Wash the Japanese rice thoroughly under running water until the water runs clear, then drain and let it rest for 30 minutes.
2. Place the rice in a pot with an equal amount of water (300 g rice, 300 g water). Cover and bring to a boil over high heat.
3. Once boiling, reduce the heat to the lowest possible setting and cook for 15 minutes. Turn off the heat and let it rest for another 15 minutes (total cooking time about 30 minutes).
4. While the rice cooks, prepare the seasoning: mix rice vinegar, sugar, and salt in a small bowl. Stir with a whisk until the sugar dissolves.
5. Wet a wooden sushi bowl (hangiri) lightly with water to prevent sticking. Transfer the cooked rice into the bowl.
6. Pour the seasoning over the rice and mix using a cutting motion (not kneading) with a rice paddle, fanning to cool the rice to body temperature (about 35°C). Let it rest for 5 minutes.
7. For the dipping sauce: in a small pot, bring dashi (made from kombu and water) to a boil. Add soy sauce and mirin. Return to a boil, then add katsuobushi (bonito flakes). Turn off the heat and let steep for 10 minutes. Strain through a fine sieve and let cool to room temperature. Refrigerate until needed.
8. Keep the seasoned rice covered in a wooden container (sushi oke) to maintain temperature.
9. Prepare the fish: slice tuna across the grain into thin slices (about 3–4 mm thick). Do the same with salmon, leaving the membrane for texture.
10. For squid: score the surface in a crosshatch pattern and cut into thin slices. For red shrimp: remove the intestinal tract by making a shallow incision and opening the shrimp. For mackerel: remove the skin, cut into slices (the mackerel should be previously marinated in vinegar to reduce odor and for preservation).
11. For sea bream: slice into thin fillets.
12. Moisten your hands with vinegared water (water mixed with a little rice vinegar). Take about 18–21 g of seasoned rice and form it into a small oval ball in your palm.
13. Place a small amount of wasabi on the rice ball. Lay a slice of fish over the rice, holding it with your index finger and thumb. Gently press and shape the nigiri with a back-and-forth motion, forming a compact, slightly curved piece.
14. Repeat with all fish varieties.
15. For squid, you may also lightly torch the surface for a half-cooked texture.
16. Arrange the nigiri on a plate. Garnish as desired: top with yuzu kosho (yuzu and green chili pesto), shiraita kombu (shredded kombu marinated in vinegar), pickled ginger, finely sliced scallion soaked in ice water, and yuzu salt for the shrimp and squid. For mackerel, top with shiraita kombu and ginger. For salmon, lightly brush with ponzu sauce.
17. Serve the dipping sauce on the side.