Tip: nigiri-zushi with salmon or tuna tastes very good.
You can make nigiri-zushi with omelet, shrimps, trout, eel, squid, etc. Any kind of fish can be used, ask the fishman if the fish can be eaten uncooked or has to be prepared in a special way. Ingredients that don't stick to the rice can be attached to the rice with a little strip of nori.
Take a slice of fish in your left hand. Coat with a little wasabi. Dip your hands into the water and vinegar mixture. Use your right hand to take some rice from the bowl and squeeze your fingers around the rice to make it stick. Form an oblong. Place the rice on top of the fish - on the side coated with wasabi. (Wasabi makes the rice and the fish stick together). Take the whole in your left hand, fish turned upwards. Place the fingers of your right hand around the rice and shape the rice in the same shape as the fish. - by squeezing lightly.
The sushi is finished when it's firm and looking good.
Nigiri-zushi is the most popular kind of sushi.
Nigiri-zushi with salmon and trout
Cut a piece of the fish which is as long as possible and which is about 5-6 cm wide and has a height of 2-2,5 cm. Cut this piece into slices of 1,5 cm thick. You can use these slices for sashimi too. When you buy the fish, look for a piece with the right shape. Little pieces that are left over can be used as ingredient for sushi-rolls.
Nigiri-zushi with large shrimps and tunaDip nigiri-zushi in the soy sauce upside down - the side with the fish facing downwards. If you dip the nigiri-zushi in the soy sauce with the rice side, the rice will be soaked with soy sauce, the flavour of soy sauce dominating the flavour of the sushi. You will also end up with lots of grains of rice in your soy sauce.
