Set out a scale and the equipment for Omakase nigiri. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh dry jasmine rice, rice vinegar, granulated sugar, salmon, white fish fillet, shrimp, peeled, toasted nori, wasabi paste, kosher salt, toasted sesame oil. Omakase nigiri is cooked in Tokyo as its own plate, not as a copy of a restaurant menu. Season warm rice with vinegar, then shape small ovals and lay on salmon, white fish, and briefly cooked shrimp. Short-grain sushi rice is the usual. Jasmine, seasoned while it is still warm, is the rice this pantry counts. The fish is cooked through, not left raw. Amounts are for 4 from foods this library can count.
