First time making nigiri. Any tips on getting my rice stickier?

13 comments

1. Did you follow a recipe? I followed Alton Brown’s on Food network, it involves making the vinegar/salt/sugar mixture in the microwave and is a very simple recipe to follow.

2. Depends what you use as a sushi vinegar. Usually the recipe is almost 1:1 sugar to vinegar.

   0.2 salt 0.7 sugar 1 vinegar is the most basic sushi vinegar recipe

3. If you’re asking how to mold fish to your rice ball? Try adding some wasabi to fish, but from your pic looks like you used a lot of rice ..try using a third of rice of whatever you have in pic and molding it into a ball. I generally lay fist across fingers of left hand and with right hand use finger to swipe wasabi to fish and firmly press rice into middle of fish and mold from there..hope that makes sense and helps..good luck

4. Honestly, AI has been extremely helpful to me for pretty much all culinary things! Even sushi rice!

5. The Rice cooker you use does all the difference

6. You really don’t want your rice really sticky. If you look at vids of people making nigiri they lightly compact the rice and fish together. If your rice is too sticky there the rice will just stick to your hand and you won’t get any kind of shape. The pressure you apply changes the texture and that’s bar none the hardest part about nigiri.

7. I use a slightly smaller portion of rice and for the fish dimensions, I use a two-finger-width and four-finger-long so it would make a balanced bite.

   The maki looks pretty good to me.

   And for the rice use vinagear with sugar and a little salt. Apply it to the just-made rice and let it cool down until it is barely warm. Mix it a few times so that the whole rice is cooled down.

8. Que ricorrr, sushi es lo más

9. Does your roll filling look like the Irish flag on purpose? 🇮🇪

10. did u cure the salmon in any way or just eat it raw straight up? been wanting to test costco frozen salmon for sushi

11. Super Glue

12. Next time you do it, try mixing the vinegar, sugar and salt according to specific ratios. I suggest you separate tge rice and try using different ratios and amounts on the rice. That way you can see what works best with your rice.

13. What type of rice did you use? How did you cook it? How sharp was your knife?