Easy Nigiri Sushi (Kotegaeshi Technique)
Traditional Japanese nigiri using the easy Kotegaeshi technique
Delicate hand-formed sushi rice topped with pristine sashimi-grade fish, made accessible with the traditional Japanese Kotegaeshi technique that simplifies the shaping process.
Equipment
Ingredients
Sushi Rice
Japanese sushi rice (raw)
300 g
rice vinegar
45 ml
granulated sugar
15 g
salt
5 g
Toppings
fresh salmon fillet (raw, sashimi-grade)
200 g
cooked shrimp (cooked)
150 g
wasabi paste
10 g
Instructions
Wash the rice
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Cook the rice
Cook the washed rice according to package instructions, typically using the absorption method.
Season the rice
Heat rice vinegar with sugar and salt until dissolved, then fold into warm cooked rice.
Prepare the fish
Slice the sashimi-grade salmon into thin, rectangular pieces approximately 5cm x 2cm.
Form the nigiri using Kotegaeshi technique
Wet hands with vinegar water, take a small amount of seasoned rice, and gently press into oval shape. Place fish slice on top using the Kotegaeshi flip technique.
Original recipe
Storage
Sushi should be consumed within 2 hours of preparation for optimal safety and quality. Do not store leftover nigiri.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.