Nigiri is the foundational form of Edo-style sushi: a two-bite oval of seasoned rice pressed by hand, topped with a slice of fish, shellfish, or tamago. The rice is cooked, cooled to body temperature, and seasoned with rice vinegar, sugar, and salt. Proper nigiri dissolves in the mouth — each grain of rice sticks to its neighbours but not to the tooth.
Ordering and eating
- Eat in two bites; do not put a piece down once lifted
- Dip fish-side down into soy sauce — not the rice
- Wasabi is placed between rice and fish by the chef; adding more from the table is acceptable
- Eat in sequence from lighter to richer fish (white fish → tuna → uni → eel)