


First attempt at nigiri. Forming them is harder than it seems
I’ve done rolls a couple times now and been pretty happy with that.
In a recent trip to Japan I discovered edo style sushi so I’ve been working on making that at home. I finally got some Akazu vinegar in so went to the local fish monger to test with.
They had a couple nice pieces of Australian Bluefin Toro and Hirimasa so I went with those.
Forming the rice for nigiri really is a challenge. So many factors to get right. By the end I was doing better but god forbid you don’t properly wet your hands it’s all over.