Crispy Nigiri Recipe

Rinse 2 cups sushi rice under cold water until the water runs clear (about 6–8 rinses). Drain.

Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil, cover, reduce to low and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Meanwhile, warm 3 tablespoons rice vinegar with 1.5 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a cutting motion to season and slightly cool the rice. Fan or let rice come to near room temperature (warm, not hot). Keep covered with a damp towel until forming.

Pat the sushi-grade fish dry with paper towels. Using a very sharp knife, slice fish crosswise into 8 slices roughly 2.5–3 inches long, 1–1.25 inches wide, and about 1/4 inch thick. Keep chilled until ready to assemble.

If using nori strips, cut 2 sheets of nori into 8 strips about 0.75–1 inch wide and set aside for wrapping the nigiri after crisping.

Make Light Tempura-Style Batter

In a bowl, sift together 1/2 cup all-purpose flour and 1/4 cup cornstarch. Add about 3/4 cup very cold water and gently mix until just combined — lumps are okay. Add a few ice cubes to keep batter cold; do not overmix. The batter should be thin and bubbly.

Preheat Oil

Pour neutral oil into a medium skillet to a depth of about 1/2 inch (or heat 1 cup in a small pot). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Heat a nonstick or well-oiled skillet (separate from frying oil) over medium-high. Place fish slices cold onto a cutting board and, using a spoon or small brush, lightly coat the top surface of each fish slice with the cold batter. You want a thin, blistered coating, not a thick shell.

Working quickly, slide 2–3 battered fish slices into the hot oil, battered side down. Fry 20–40 seconds until batter crisps and becomes pale golden; the fish should remain mostly raw inside (seared exterior). Flip if necessary to finish crisping the edges, about another 10–15 seconds. Remove with a slotted spatula and drain on paper towels. Season lightly with 1/2 teaspoon kosher salt sprinkled over the hot crisp.

Repeat with remaining slices. Keep the fried pieces on a wire rack over a tray to stay crisp. If using nori strips, wrap a strip around each rice-formed piece and press the fried fish on top to secure, or tie after placing.

Make sauces while frying: combine 1/4 cup soy sauce and 1 tablespoon mirin in a small bowl for dipping. In another bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon sriracha, and 1/2 tablespoon lemon juice to make a spicy mayo.

Form nigiri bases: wet your hands lightly with water (optionally a pinch of rice vinegar to prevent sticking). Take about 2 to 2.5 tablespoons of seasoned sushi rice and shape into an oblong 2–2.5 inch rice mound using gentle but firm pressure so it holds shape — do not compress too tightly.

Place a fried fish slice on top of each rice mound, battered/crisp side up. If you prefer, brush the underside of the fish very lightly with a drop of soy-mirin to add gloss and flavor before placing. Secure with a nori strip if desired by wrapping around the middle of the nigiri and pressing ends together (moisten edge to seal).

Garnish each piece with a small dot or light brush of spicy mayo, a scattering of toasted sesame seeds, and a pinch of sliced scallion or microgreens.

Serve immediately with the soy-mirin dipping sauce and additional spicy mayo on the side. Crispy nigiri is best eaten right away so the batter stays crunchy while the interior remains tender and sashimi-like.