Making Tuna Nigiri with Chef Masaharu Morimoto, New York City

When we crave freshly made sushi and inventive Japanese fare, we head straight to Morimoto in New York City. Today, Iron Chef Masaharu Morimoto is taking a break from his battles in Kitchen Stadium and showing us how to make simple Japanese nigiri.

Tip: Slicing against the grain increases the tuna's tenderness
Tip: The fattier the fish, the more wasabi you'll need in your sushi
Trick: Apply pressure with two fingers to give the sushi some shape
Technique: Grab just an egg-sized amount of rice to place underneath the
fish
Technique: To give sushi an even shape, turn and squeeze with your ring finger

Category:

Howto & Style

Tags:

• Tuna Nigiri
• Chef Masaharu Morimoto
• New York City
• Iron Chef
• Behind the Burner
• Divya Gugnani

[3zib]

Fire the camera man!

[mamathrasher1]

To bad the camera man sucked..



[desojandoxmargaritas]

MASAHARU MORIMOTO!!! Why wouldn't she introduce him?!?!

[Mikenopolis]

@wendighoul that is so true, but you are not going to eat any of these examples of yours. I'm more impressed by Japanese wax food displays. I am not sophisticated enough to care if my sushi is a perfect roundness. if it's fresh, and don't fall apart I'm good

[wendighoul]

@Mikenopolis In the end, the Mona Lisa is just paint on canvas, King Lear is just words on paper, Mozart's 9th symphony is just vibrations in the air.

[Mikenopolis]

in the end, it's still just a slice of raw fish on white rice

[donnieboy123]

nice ROLEX