Nigiri zushi ｜ Our Regional Cuisines

1. Wash rice and drain in a colander for 5 to 10 minutes.

2. Wipe kelp lightly with water and cut a slit in the kelp with scissors.

3. Put the rice into a pot and add water, sake, and 2 cups of rice wine to the pot.

4. Mix all the ingredients for [sushi vinegar] until dissolved.

5. Mix all the ingredients for [sushi vinegar] until dissolved.
5 When the rice is cooked, remove the kelp, transfer it to the sushi tub while it is still hot, pour over the rice and mix quickly with a wooden spoon in one go. When evenly mixed, cool the rice by fanning it with an uchiwa fan while gently turning the rice with a rice scoop. Cover the rice with a damp, tightly wrung dish towel until it holds the rice.

6. Put mirin (sweet cooking rice wine) in a small saucepan and heat to dissipate alcohol.

7. Soak thinly sliced red tuna in 6 for 10 minutes and drain.

8. Place 7 and 5 lightly rounded into bite-sized pieces on the second joint of each finger, and shape into a bite-sized piece by rotating the fingers sideways and lightly pressing down.
In addition to marinated tuna, boiled or vinegared fish, omelettes, and today, salmon and other fish from outside Tokyo Bay can also be used as ingredients.