Nigiri Sushi



    • 1 (8-ounce) piece sashimi-grade ahi tuna, salmon, or yellowtail
    • 1 1/2 teaspoons prepared wasabi, plus more for serving
    • 2 1/4 cups sushi rice
    • pickled ginger, for serving
    • soy sauce, for serving


    1. Using a large, very sharp knife, slide the knife through the fish at a slight angle to cut the fish into 2-inch-wide by 1/4-inch slices.
    2. Place 1 fish slice across the middle joints of your fingers, palm side up. Spread 1/8 teaspoon of wasabi over the center of the fish slice. Moisten your other hand and squeeze about 2 tablespoons rice into a football shape about the same size of the fish slice. Place the shaped rice on the fish.
    3. Curl your fingers to cup the fish and rice, and at the same time, with two fingers from your other hand, gently press the rice to adhere to the fish. Turn the sushi over and repeat this pressing motion. Using your thumb and middle finger, press the sides of the fish so that they cling to the sides of the rice.
    4. Set the sushi on a plate, rice side down. Repeat. Serve immediately with the pickled ginger, soy sauce, and more wasabi.


    Pickled ginger, soy sauce, wasabi

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    Jet Tila is a nationally renowned chef of all styles of Asian cuisine and host of Z Living's TV show Chasing The Yum. His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in family restaurants and at the Bangkok Market. At age 10, Jet realized his deep connection to food sprung from a deeper connection to his history; learning family traditions from his Cantonese grandmother further piqued his interest. In his early teens, Jet was making appetizers at his family’s restaurants. At 22, he was teaching cooking classes in his backyard a phenomenon that caught the attention of The Los Angeles Times. Chef Jet’s Le Cordon Bleu education, coupled with his extensive knowledge of Asian gastronomy, have given him a wide range of ideas to draw upon and a broad framework to craft incomparable and innovative cuisine. In culinary school, Jet began to develop his style by seeking novel and inventive ways to approach Eastern ingredients with classical French technique. He has also completed an intensive program of study at the California Sushi Academy. Chef Jet has written two cover pieces and several articles for the food section of The Los Angeles Times and has been featured in Los Angeles magazine. He has appeared on Food TV’s “The Best Of,” “Food Finds” and “The Secret Life Of”; The Learning Channel’s “No Reservations” with Chef Anthony Bourdain and “Take Home Chef”; HGTV’s “Smart Solutions” and “Weekend Entertaining”; PBS’s “Visiting With Huell Howser”; and is a frequent contributor to National Public Radio’s “Good Food” with Evan Kleiman. Chef Jet was awarded the Los Angeles Times best recipe of the year for his Tom Yum soup and his Tom Kha Gai soup was named one of the 10 best recipes of 2000. More recently, Jet was responsible for opening the Pacific Cafe at Google headquarters in Silicon Valley. He holds the Guinness World Record for the “World’s Largest Stirfry” at 1,805 pounds. Chef Jet is highly sought after to consult, teach cooking classes and cater meals; he is the Asian food consultant to the Bon Appetit management company.