NIGIRI

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 one number to tape inside your brain: 👉 ~15 g fish / ~20 g rice

That ratio gives balance without bulk.

Shape: The Quiet Magic

The Cut

• Rectangular-oval, not a slab, not a leaf

• Cut across the grain, never with it

• Slight bias cut for fattier fish (tuna, salmon)

The Drape Test

Pick it up at one end:

• It should bend gently

• No cracking

• No stiffness

• No flopping like wet laundry

If it snaps straight, it’s too thick.If it collapses like a hammock, it’s too thin.

Species Tweaks (Chef Brain Mode)

🍣 Salmon

• Slightly thicker center

• Gentle bias cut

• Goal: buttery mouthfeel, not chew

🐟 Tuna (akami)

• Thinner overall !!

• Cleaner edges

• Precision matters more than luxury here

🐠 Hamachi

• Wider cut

• Slight translucence

• Edge feathering is crucial

🦐 Scallop

• Split horizontally

• Fan it open

• Same weight rules apply

Rice Interaction Rule

The fish should:

• Warm slightly from the rice

• Release aroma when bitten

• Separate naturally on the tongue, not require teeth

If the fish dominates, the rice disappears.If the rice dominates, you’ve built a snowball with a hat.