3 negi ( scallions ) roughly chopped 1/4 red onion (about 3 tbsp), roughly chopped 3 cloves garlic 1 x 2.5cm (1 inch) ginger , roughly chopped 50g (1 packed cup) cilantro , roughly chopped 50g (1 packed cup) flat leaf parsley , roughly chopped 75g (3/4 cup) fresh basil 3 seranno chillies, thinly sliced and more or less to taste 150ml (2/3 cup) olive oil 50ml sesame oil ?? 1 1/2 tbsp rice vinegar 1 packet kizami wasabi 1 tsp light soy sauce, plus more to taste Juice of 1 o

The Ideal Nigiri Fish Cut Think light, draping, barely obedient . 📏 Size (before draping) Length:  2.5–3 inches (6–7.5 cm) Width:  1–1.25 inches Thickness:  4–6 mm at the center, feathered thinner at the edges The fish should cover the rice completely  and hang just a hair past the sides, like a blanket that’s too nice to tuck in. ⚖️ Weight Fish:  ~12–18 grams ( appx 1/2 oz ) Rice:  ~18–22 grams ( from machine = 3/4 oz ) Total nigiri:  ~30–40 grams ( 1 1/4 oz ) If you want o

The Gold-Standard Method (Heat-Infused, Restaurant-Safe) Ingredients Neutral oil: grapeseed, rice bran, avocado, or light olive oil Garlic: peeled, lightly smashed (not minced) Jalapeño: fresh, sliced into rounds or split lengthwise pinch of salt, Ratios 1 quart oil 8–10 garlic cloves 1–2 jalapeños (seeds in = heat, seeds out = green aroma) Method Cold start Combine oil, garlic, and jalapeño in a saucepan. Garlic fully submerged. This matters. Low, slow heat Bring to 180–200°