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  • Tuna
  • Salmon
  • Eel
  • Sushi Rice
  • Nori Strips


  • Broil the eel on crinkled aluminum foil for 10 minutes per 1" of thickness
  • Make a ping-pong sized ball of rice.
  • If you like Wasabi, place a bit on the tuna/salmon
  • Place Tuna or Salmon on top of ball (wasabi to the rice) and press firmly into rice ball - on the top and sides and then press the rice sides so they are more "rectangular" than round.
  • For the eel, you will do the same as above (but no wasabi) and then wrap the Nori perpendicular to the eel with the seam side on the bottom.
  • A few additional notes, if you are making your own wasabi, make sure that you take the powder and add enough water to make it into a thick paste (still a bit powdery, not runny) and that it will only keep about 3 days.
  • When you dip your Nigiri, dip it into the soy sauce fish side down.

Categories: Asian  Fish 
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