Many have a perception of nigiri that it is a lump of rice with a piece of fish. It can be like that. When you only use a few ingredients the slightest error or mistake can be seen and tasted.
Japanese chefs use several years to learn to cook rice to perfection. If you do not cook the rice to perfection it will affect the dining experience. Fish are not just fish. It is very important know about the structure, texture, and the way you should handle the fish.
Japanese chefs use various techniques to form a nigiri. Some techniques take years to master.
The nigiri must be little firm yet melt in your mouth when you take a bite.
Please read more about Nirigi sushi course for beginners
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Accenture audit Elbek & Vejrup and many more.