Omakase Nigiri Spread
A chef-style spread for a special night in. Built to feed a group without last-minute panic.
- Prep
- 1 hr 5 min
- Cook
- 30 min
- Total
- 1 hr 35 min
- Serves
- 8
- Level
- Advanced
Photo: Ryutaro Tsukata / Pexels
This spread is built for gatherings, with components you can split among helpers. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Double the recipe for a crowd; the method scales easily.
Method
Clear your largest counter space, set out the board or boat, and line up bowls for each component before you begin.
Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Prepare the proteins: slice the scallops horizontally into thin coins. Pat the tuna dry and cut it against the grain into slices about 1/4 inch thick and 3 inches long. Peel the thin outer skin from the mackerel and slice it into pieces. Whisk the eggs with 1 tablespoon sugar, a pinch of salt and 2 tablespoons dashi, cook into a thin rolled omelette and slice into strips.
Roll two or three logs at a time, slice them just before plating and shape the nigiri last.
Arrange the largest items first, then fill gaps with smaller pieces, garnishes and little dishes of sauce.
Serve within 30 minutes with soy sauce, wasabi and pickled ginger, and set out small plates and chopsticks for everyone.
Chef's note
Plan for about 8 to 10 pieces of sushi per adult.
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