What is nigiri?

Nigiri (握り) is a type of Japanese sushi consisting of vinegared rice (shari) topped with a small piece of seafood, usually raw fish but sometimes other ingredients like cooked shrimp or egg. Here's some key information:

• Preparation: The rice is pressed into an oblong shape with the fingers, then a piece of seafood is placed on top. Often, a thin strip of wasabi is placed between the fish and rice. Some types of nigiri might be lightly brushed with soy sauce before serving.

• Types of Seafood: The variety of seafood used is extensive and depends on seasonality and availability. Popular choices include tuna (maguro), salmon (sake), yellowtail (hamachi), sea urchin (uni), squid (ika), and shrimp (ebi).

• Difference from other sushi: While often confused with sushi as a whole, nigiri is a type of sushi. Other types include maki (rolls), temaki (hand rolls), and uramaki (inside-out rolls). Nigiri's distinctive feature is the simple, elegant presentation of a single piece of fish atop the rice.

• Serving and Etiquette: Nigiri is usually eaten with your hands. You can dip the fish side into soy sauce, but avoid dipping the rice, as it can become too soggy. Ginger (gari) is often served alongside nigiri to cleanse the palate between different types of fish.

• Quality and Freshness: The quality of the fish is paramount in good nigiri. Freshness and proper preparation are key to a delicious and safe experience.

• Variations: While the basic format remains consistent, some chefs add creative twists, incorporating different sauces, marinades, or toppings.

In short, nigiri is a simple yet sophisticated dish showcasing the quality and freshness of its ingredients. Its elegance and taste have made it a beloved part of Japanese cuisine worldwide.