Nigiri

Nigiri is a type of sushi consisting of a small, hand-formed mound of seasoned vinegared rice (shari) topped with a slice of fish or other topping, often bound with a narrow strip of nori. A dab of wasabi is commonly placed between the fish and the rice, and the dish is typically served with soy sauce for dipping.

Nigiri originated in Edo, now Tokyo, in the early 19th century as a form of fast, ready-to-eat street food. It is attributed to a chef named Hanaya Yohei, though earlier forms existed. The term nigiri literally means "grip" or "to mold by hand."

Preparation: The rice is seasoned with a vinegar-based dressing (sushi-zu) and allowed to cool. Each piece is formed by hand with light pressure to create a compact, oblong shape. The fish topping is often raw but can be lightly seared, cured, or cooked. Nigiri may be bound with a thin strip of nori in some variants.

Common toppings: Tuna (maguro), salmon (sake), yellowtail (hamachi), squid, scallop, shrimp (ebi), and eel (unagi) are typical. Egg omelette (tamago) and other non-fish toppings are also used. Styles vary regionally.

Serving and etiquette: Nigiri is usually sold as part of a sushi course or omakase; it is eaten with chopsticks or by hand. When using soy sauce, the fish side should be dipped to minimize rice absorption. It is often served with wasabi either between the fish and rice or on the side.