Ex Machina – Kyoko’s Nigiri

Rinse the rice with water until the water runs clear. This took me about 3 rinses.

Transfer the rice to a rice cooker and add enough water until reaches your middle knuckle when you place you had flat on the rice. This method has always worked for me regardless of how big or small your hand is. I can't explain it but it works every time!

Cook your rice is a rice cooker and cook according to the manufacturer's instructions.

Meanwhile, heat together the vinegar, salt, and sugar just warm and the sugar has dissolved. Set aside and keep warm.

Once it's cooked, transfer your race to a large and wide bowl. Scatter the vinegar mixture over the rice and start to cut the vinegar into the rice. Do not mash it.

Cover and keep warm. I find the ideal temperature is at body temperature.

With a very sharp knife, slice each fish against the grain at approximately 5mm in thickness. I sliced the octopus a bit thinner than the fish. Do not move your knife back and forth to cut the fish. It should be one swift and clean movement. If you have a difficult time slicing it, make sure your knife is sharp enough. Sometimes, a certain cut of tuna will have a thick skin running though it which will not make for a nice nigiri cut. Simply scrape off the meat with a spoon and use for another dish.

With lightly wet hands, grab a small amount of rice and form it with your hands. Be gently yet firm.

Top each piece of rice with the rice and gently press to form it together with your two fingers.