> Recipes > Sushi

Aburi nigiri goshumori – seared nigiri sushi

Aburi nigiri goshumori – seared nigiri sushi

Aburi nigiri goshumori – seared nigiri sushi

PT45M

PT20M

Why not try?

1
Begin by preparing the sushi rice. Place the rice in a medium pan with a tightly fitting lid and rinse thoroughly with cold water 5 or 6 times. After the final rinse, refill the pan with water and leave the rice to soak for 20 minutes
  • 150g of sushi rice
2
Carefully drain the soaked rice and pour over the measured water. Bring up to the boil, then cover the pan with the lid and reduce the heat until very low. Leave the rice to steam and simmer gently for 20 minutes
  • 180ml of water
3
When the rice has nearly finished cooking prepare the sushi vinegar. Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. One warmed through, stir well to combine
  • 12ml of rice vinegar
  • 3g of salt
  • 7g of sugar
4
Remove the pan from the heat and transfer the cooked rice to the mixing bowl with the sushi vinegar. Mix together to combine, then set aside and leave to cool to room temperature
5
Meanwhile, prepare the fish. Thinly slice the salmon, tuna, eel and hamachi into even strips, each weighing 10–12g. Carefully peel the botan prawns and set aside until required
  • 50g of salmon
  • 50g of eel, freshwater (unagi)
  • 50g of hamachi fillet
  • 4 botan prawns
  • 50g of tuna, preferably medium fatty tuna (chūtoro)
6
To assemble the sushi, weigh out 20 portions of sushi rice, each weighing 12g. Using the palm of your hands, shape the rice balls into even oblongs and place on a baking tray
7
Lay the fish pieces on top of the rice and sear with a blowtorch until lightly charred. Once seared, divide the nigiri evenly between serving dishes
8
To serve, top the tuna nigiri with 2g each of caviar and the salmon nigiri with 2g each of roe. Sprinkle a small pinch of sanshō over the eel, a little sudachi zest over the prawn and garnish the hamachi nigiri with sprigs of shiso cress. Place a little sushi ginger and wasabi on each plate and serve immediately
  • 8g of caviar
  • 8g of salmon roe
  • 0.8g of sudachi, zest only
  • 0.4g of sanshō
  • 4 shiso cress leaves
  • 4 tsp wasabi paste
  • sushi ginger

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Seared nigiri

Sushi rice

To serve

Comments ()

Aburi nigiri goshumori – seared nigiri sushi

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...