1 Moisten hands in water to prevent sticking and shape small balls of rice: 2 fingers long, 2 fingers wide, and 1 finger. Avoid pressing excessively; the balls should dissolve easily when eaten. Reserve.
2 Skewer the raw shrimp from the head to the tau and cook in boiling water 1 minute. Remove the skewer and run under cold water; drain and peel.
3 Cut the fish and shellfish into ½ x 1½ inch pieces. Top the "rice fingers" with a piece of fish or shellfish, fastened with a dab of wasabi. In some cases a sheet of nori can be cut into 3 x ½ Inch strips and used to hold the balls.
4 Serve 6 per person.
Advice of Wine to combine
Suggest from Sommelier
For this combination of nigiris, I'd look for an all-purpose wine, such as a varietal Chardonnay or a Pinot Noir from: young, fresh, and unwooded to allow the wine's fruity expression to shine as the primary ingredient in this pairing. Choose the most recent vintage of either wine.
Salmon Cebiche
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
Orange-Marinated Cherimoya
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.