| Nigiri sushi is a two-kind sushi, meaning it is made | | | | long time to perfect and it would not be advisable |
| out of a clump of sticky rice and a topping. The | | | | for people who are meaning to make a lot of |
| topping is oftentimes a type of fish or other | | | | pieces in a short time. People who would like to |
| seafood. Tuna, eel, octopus, prawns, shad, | | | | serve nigiri in a food establishment should have a |
| snapper and haddock are only some of the | | | | look at how a nigiri maker works to have an idea |
| examples of the usual preferences for the | | | | of how convenient it would be. |
| topping of nigiri. There are times when the | | | | Such machines are valuable for restaurants that |
| seafood topping or neto is held together by a | | | | serve different kinds of sushi because they can |
| small piece of seaweed to make sure that it will | | | | make batches of orders quickly and consistently. |
| not fall off. Making nigiri requires a lot of patience | | | | Most of these are also compact that business |
| on the part of the aspiring sushi chef. Because the | | | | owners will not need to worry about the space |
| toppings used are conventionally served raw, it is | | | | that it would take in the kitchen counter. It is |
| very important that the seafood used is of the | | | | important to check the production capacity |
| highest quality. Only the freshest should be chosen | | | | before getting in the business of buying one. For |
| to guarantee that the sushi served would taste | | | | instance, it would not be practical to invest on an |
| and look appealing. Adding to that, no one wants | | | | expensive machine that can produce countless |
| to be worried about health concerns in terms of | | | | pieces in an hour if it is intended to be used for a |
| having to serve not so fresh appetizers. | | | | small food stall. Some of these even have |
| The sticky rice needs to be cooked with | | | | features of doing different kinds of nigiri sushi |
| Japanese rice vinegar, salt and sugar. Once the | | | | which means a different shape for the sticky rice. |
| rice cools, making nigiri can be started by forming | | | | Those would be perfect for allowing more |
| clumps of rice by hand. Only then can the neto or | | | | creativity in arranging the platters to be served. A |
| seafood topping be added. Many people serve | | | | nigiri maker is quite easy to use. Even if the |
| variations on a platter in order for the dish to look | | | | person attending to it is not exactly a sushi |
| more inviting. Making traditional nigiri would take a | | | | expert, the dish would look quite appetizing. |