Nigiri

Nigiri is a specific type of sushi that originated in Japan. The term "nigiri" translates to "two fingers", which refers to the size of the rice portion used in this dish.

History

The concept of nigiri has a long history in Japan, dating back to the Edo period. It was during this time that sushi began to be served in the form of fast food at outdoor stalls. The sushi was shaped by hand and served immediately, which is a practice that continues to this day in many sushi restaurants.

Preparation

Nigiri is typically made with sushi rice, which is a type of short-grain rice seasoned with rice vinegar, sugar, and salt. The rice is hand-formed into a small clump, and a slice of raw fish, or sashimi, is placed on top. Some common types of fish used in nigiri include tuna, salmon, and shrimp. However, nigiri can also be made with other types of seafood, such as octopus, squid, and eel, or even with a slice of omelette.

In some cases, a small amount of wasabi is placed between the fish and the rice, or the nigiri may be served with soy sauce and pickled ginger on the side.

Variations

There are several variations of nigiri. For example, gunkan maki is a type of nigiri where the rice is wrapped in a strip of nori (seaweed) and topped with various ingredients. Another variation is temarizushi, which is a ball-shaped sushi that is easy to eat and often served at home.

See also

• Sushi
• Sashimi
• Maki
• Japanese cuisine

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