Nigiri Sushi
Ingredients
- Ingredients
- 300 grams cooked Sushi rice
- Vinegar water (for shaping)
- 1 egg
- 1 tsp Chicken broth
- 1 tsp Mirin (rice wine)
- 2 tsps soy sauce (Shoyu)
- 4 fresh Scallop (or other shellfish)
- 1 tsp Wasabi
Preparation steps
Divide the sushi rice into 16 portions and shape each portion into quenelles (or oblong balls) with hands moistened in vinegar-water.
Whisk together the egg, chicken broth, rice wine and 1 teaspoon soy sauce. Pour into a pan and cook an omelet. Remove the omelet from the pan and let cool.
Cut the scallops in half crosswise so there are 8 flat disks. Sprinkle the scallops with the remaining soy sauce and marinate 10 minutes.
Meanwhile, cut the cooled omelet into 8 pieces. Brush one side of the omelet pieces with a little wasabi and place in your hand. Top with a rice ball, press gently, pressing with the tip of your left against the rice so that it retains its shape. Turn the sushi and reshape with two fingers if needed.
Pat the scallops dry. Brush the scallops with a little wasabi and place in your hand. Top with the wrapped rice balls, press gently, pressing with the tip of your left against the rice so that it retains its shape. Turn the sushi and reshape with two fingers if needed.
Cut the nori sheet into 16 strips. Wrap a strip around each Nigiri, moisten the ends on the bottom slightly and push to adhere. Repeat the process to use all of the ingredients. Place the nigiri sushi on a plate with the rice sides down and serve.
