Seared Nigiri Sushi Recipe - Great British Chefs
Hideki Hiwatashi's seared sushi recipe makes a fantastically elegant fish starter. With salmon nigiri, tuna and unagi, this Japanese recipe can be adapted to make a brilliant lunch idea too.
Ingredients
- 50g of salmon
- 50g of tuna, preferably medium fatty tuna (chūtoro)
- 50g of eel, freshwater (unagi)
- 50g of hamachi fillet
- 4 botan prawns
- 150g of sushi rice
- 180ml of water
- 12ml of rice vinegar
- 3g of salt
- 7g of sugar
- 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
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