Nigiri 

Because there are only two ingredients, their flavor, aroma, and textural intricacies stand out in a way that almost no other presentation of rice or fish allows. This means that both fish and, even more crucially, the rice must be high quality and prepared perfectly. 

One myth that’s slowly being dispelled in North America is that sushi is all about the fish.  While fish is obviously important, it’s the rice that makes the sushi. This is especially true of nigiri where the rice quality and preparation are paramount. 

Rice that is too starchy or hasn’t been vinegared properly, will be ultra-noticeable in nigiri, even more so than in maki. On the other hand, perfectly cooked, perfectly vinegared rice in nigiri can be appreciated unlike anything else. Together, this rice and perfectly cut, high quality fish create the best nigiri experience. 

Although these have evolved throughout sushi’s history, common toppings for nigiri include tuna, scallop, ikura (cured salmon roe), salmon, yellowtail, eel, tamago (egg omelette), uni (sea urchin roe), tako (octopus), ika (squid), and more. Some of these, such as ikura, require nori seaweed wrapped around the rice to form a little “bowl” for the roe, which would otherwise topple over. 

With only two or three ingredients to nigiri, you can easily find it all at Uwajimaya! We offer sushi rice, sushi rice seasonings and prepared sushi rice in our deli as well as any fish you could want in our seafood department.