Pacific Saury Nigiri

1. Fillet the Pacific saury into thin, bite‑size slices, removing any bones and skin.

2. Rinse the sushi rice 4–5 times in a fine‑mesh sieve until the water runs clear; drain well.

3. Transfer the rinsed rice to a pot, add 220 ml water, and let it soak for at least 1 hour.

4. While the rice soaks, prepare the seasoning: combine rice vinegar, sugar, and salt in a small saucepan, heat gently while stirring until fully dissolved, then cool the mixture in the refrigerator.

5. After soaking, bring the rice and water to a rapid boil, stir once, add the kombu piece, cover tightly, and reduce heat to low; simmer for 10 minutes.

6. Turn off the heat and let the rice steam, still covered, for an additional 10 minutes; then remove the kombu.

7. Transfer the hot rice to a dampened wooden hangiri (or a large shallow bowl); gently fold in the cooled sushi seasoning while fanning the rice with a towel to achieve a glossy finish.

8. While the rice cools to body temperature, dip your hands in a small bowl of rice vinegar to prevent sticking, then shape each portion of rice into an oblong mound about 2 cm tall.

9. Place a slice of seasoned saury on top of each rice mound, pressing lightly to adhere.

10. Serve the nigiri on a platter with a dab of wasabi on each piece, accompanied by pickled ginger and soy sauce for dipping.

11. Enjoy immediately for the best texture and flavor.