Red Snapper Nigiri レッドスナッパーにぎり

How to make Red Snapper Nigiri Recipe - Pieces of kombu imbue the r ed snapper in this r ecipe with a distinct umami flavor . Remember that kombu is cover ed with salt fr om the sea, so wipe it with a bit of sake before using.

MAKES 4 PIECES

Ingredients
Sake, for wiping
2 pieces kombu, each 4 x 4 inches
2¾ ounces (80 grams) red snapper
¼ cup sushi rice
Wasabi paste, plus more for
serving
2 teaspoons chopped scallions
1 teaspoon minced fresh ginger
1 or 2 slices hot pepper, for garnish
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Wet a paper towel with sake and wipe the kombu sheets (Fig. a).

2. Slice the snapper into 4 pieces, each measuring about 2 x 1 x ¼ inches (Fig. b).

3. Place 1 piece of kombu on your work surface and arrange the snapper slices on top (Fig. c).

4. Cover the snapper with the other piece of kombu and refrigerate for about 1 hour.

5. Hold about 1 tablespoon of rice in your hand and gently squeeze it into a rectangular shape with rounded corners (Fig. d).

6. Hold one piece of snapper with the fingers of your left hand. Dip your right index finger in the wasabi and rub it on the bottom of the snapper.

7. Place the snapper on top of the rice. Gently shape the rice and snapper together.

8. Repeat to make the rest of the sushi. Top with chopped scallions, minced ginger and hot pepper slices. Serve with wasabi, gari and soy sauce.

Red Snapper Nigiri レッドスナッパーにぎり