Main Buttons Join Fans Update More


Nigirizushi (握り寿司, "hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). One order of a given type of fish results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping.

The nigiri sushi or just plain nigiri is the most basic form of the Edo style sushi. Nigiri is the noun format of the verb nigiru which means to squeeze or to grasp. A nigiri consists of sushi rice lightly squeezed together with a main ingredient (frequently a sashimi or raw fish), so they stick together and can be eaten as a whole.

The commonly seen nigiri has gone through a couple modifications for about 200 years and the size and shape has changed a bit. In the early days of the Edo period a nigiri sushi was about 3 to 4 times larger than the commonly seen nigiri today. One or two nigiri were practically enough for a whole meal. This took away the enjoyment of trying out many different ingredients and they started to become smaller later on, but the main reason they were big was because there were only a few ‘official’ ingredients of Edo style sushi in the days when refrigerators were not yet invented. Ingredients that can be served any day were limited to the raw fish that still taste good after being be cured, or immersed in soy sauce (zuke method), or cooked. Many raw fish dishes existed at the time, but they were difficult to have them available every day and any time without refrigeration.

Besides the reduction of size, the nigiri also had four distinct shapes that eventually settled to one style. They are all named by the shape of the ingredient that lays on top of the sushi rice. The commonly used shape today is called the funazoko, or ship hull. The jigami, or a folding paper fan is sometimes used in traditional style sushi restaurants. The kushi or hair comb accessory is a modification of the older oshizushi (Osaka style pressed sushi) and has a flatter top. The tawara or a straw sack used to hold rice, is the most primitive style which the ingredient covers the most of the exposed surface of the sushi. This style was first created to cover the sticky sushi rice so it can be handled easier when consumed on the streets. The tawara was the predecessor to the other three styles but eventually disappeared, since the seaweed used for sushi rolls made handling sushi even cleaner.

Related Sites

These sites may or may not be affiliated with this listing, but I link them here because they are neat sites and are, somehow, related to the subject matter (affiliation or lack-there-of notwithstanding).

Warning: Creating default object from empty value in /home/alove/public_html/admin/inc/show-form.php on line 41

Currently no affiliates!

Powered by Listing Admin 2.3 Alpha »

Credit and Resources

The layout used on this site was created by me, Jinnienn. The design itself uses content that was found on DeviantArt. This includes but is not limited to content created by the users; braddamy, gnrbishop, miisunderstood, Demi-Plum, atLevel1Alt, Lunaticca, and pink-squirrel.