The spirit of Japanese sushi
The word sushi primarily refers to the combination between vinegared rice and its garnish. In this recipe, we prepare two classic shapes: nigiri, shaped by hand and covered with a slice of salmon, and hosomaki, a thin roll surrounded by nori. The result does not depend on an accumulation of ingredients, but on precision: rice with the right texture, balanced seasoning, cold fish, slightly warm shari and minimal finger pressure.
Shari: the heart of the recipe
Choose short-grain Japanese rice. Rinse it gently until the water becomes almost clear, then let it hydrate before cooking. After cooking, incorporate the awasezu — the mixture of rice vinegar, sugar and salt — with a cutting motion using a spatula. Never stir like a risotto: the grains must remain whole, shiny and distinct. Fan the rice while seasoning to remove excess moisture and achieve a satiny surface. Then cover with a damp cloth so that it does not dry out.
Raw fish and safety
Only use salmon sold to be eaten raw and follow your supplier's freezing instructions as well as local regulations. Transport it to the cold, store it at 4°C or less and cut it just before serving with a perfectly clean knife. Pregnant, immunocompromised, very young or elderly people should choose a cooked topping. Hosomaki cucumber also makes a great traditional vegetable option.
The gesture just when serving
A nigiri should not be compact. Take about 18 grams of rice, shape it with two or three light pressures and place the salmon without crushing it. For the hosomaki, spread a thin, even layer of rice, leaving a free strip on the upper edge of the nori. Roll in a continuous motion, then slice with a damp blade. Serve immediately with a small amount of soy sauce, pickled ginger between two pieces and, if you like it, a touch of wasabi.