Nigiri is perhaps the easiest of all sushi to make, and sashimi is even easier. Jordan Rubin, chef at the new Middleton restaurant, Maggie's Farm on Route 114, shows us his technique.
Nigiri is a type of sushi consisting of a ball of rice molded into a rectangular prism shape overlaid by the topping. Rubin shows us how to make salmon nigiri, which he says is "a little more adventurous for your palate" since it uses raw fish. However, nigiri can also be made with cooked seafood, such as prawns or octopus, or vegetarian options, such as omelet or tofu for those who are less courageous.
Outside Japan, people often use the terms sushi and sashimi interchangeably, but they are not the same. Sushi always involves rice, whereas sashimi refers to raw meat or raw fish, served simply sliced with some condiments, such as soy sauce, on the side. Rubin shows us how to make tuna sashimi, which is very simple since it is just a matter of slicing it correctly; "You don't want to cut it too thick cause then you won't be able to chew it and you don't want to cut it too thin cause you won't really be able to taste the fish."
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