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Nigiri — traditional dish from Tokyo, Japan
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥400kcal
💪30gProtein
🌾50gCarbs
🥑5gFat
🌿1gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Nigiri

How to order / say it
Say it 握り — [Nee-gee-ree]
Order I'd like the nigiri, please.
Locally 握りをお願いします。
Say locally

Hand-formed rice balls topped with slices of raw fish.

Why try it?

Nigiri is a fundamental form of sushi that underscores the beauty of simplicity and the precision required in Japanese cuisine, allowing the natural flavors of fresh fish to shine.

How it tastes

The rice is mildly vinegared and forms a perfect foundation for the fresh, silky fish. Each piece is a blend of sticky, slightly tangy rice with cool, tender slices of fish.

Origin & History — first documented: 1800

Nigiri originated during the Edo period in Tokyo, initially as fast food sold by street vendors. Over the years, it transformed into a high-quality dish emphasizing fresh fish and meticulous preparation.

Recipe

Ingredients

  • 🌾 200 g sushi rice
  • 🐟 100 g salmon
  • 🧂 1 tsp wasabi
  • 🥣 2 tbsp soy sauce

Method

  1. 1 Prepare sushi rice and mix with vinegar, cooling slightly.
  2. 2 Slice raw fish into thin even pieces.
  3. 3 Form small rice balls and apply a dab of wasabi.
  4. 4 Place a fish slice on top of each rice ball and serve.

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All Asia recipes — Japan — Tokyo — Nigiri
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