How to Make Nigiri Sushi Properly (Full Class) — 22g Balance, Portion, Shape

A full, in-depth class on making nigiri sushi — from cutting fish to the right portion weight, forming rice without crushing it, to plating a finished assortment. If you've tried nigiri at home and it never looks (or feels) like the real thing, this is the lesson that closes the gap. What you learn: The 22g rule: balancing fish to rice by weight, not feel Slicing fish into consistent 8–12g portions Hand-forming nigiri at speed (and what changes at the counter vs. takeaway) Plating a professional nigiri assortment ⏱ Chapters 00:00 — Why nigiri is harder than it looks 02:15 — The 22g balance: fish + rice 08:30 — Cutting fish for nigiri: portion, angle, weight 18:00 — Hand-forming nigiri (rice only drill) 26:00 — Topping: applying, pressing, finishing 33:00 — Plating a nigiri assortment 36:30 — Practice plan for the week Builds on the rice fundamentals in Episode 1. 📚 Free course & community: https://www.skool.com/itabashi-sushi-... #sushi #nigiri #sushichef #howtomakesushi #sushitraining #japanesefood