nigiri

Sometimes ni·gi·ri-zu·shi

[ni-geer-ee]

noun

Japanese Cooking.

1. cold boiled rice moistened with rice vinegar, shaped into bite-size pieces and topped with raw seafood.

nigiri

/ niːˈɡiːriː /

noun

1. (in Japanese cuisine) a small oval block of cold rice topped with wasabi and a thin slice of fish, prawn, etc, and sometimes held together by a thin band of seaweed

Word History and Origins

Origin of nigiri¹

First recorded in 1945–50; from Japanese nigiri-zushi, literally, “hand-pressed sushi, rolled sushi,” from nigiri “a gripping or grasping, handmade rice ball,” from nigiru “to grip, grasp, roll a lump of rice in the hand” + -zushi, combining form of sushi ( def. )

Word History and Origins

Origin of nigiri¹

from Japanese, literally: grasp, as the rice is shaped by hand

Example Sentences

Most are reserved for the dinner hour, when diners have the time to leisurely enjoy nigiri one bite at a time.

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One Michelin-starred Sushi Nakazawa might have a slightly dated interior, but the chef’s counter omakase — about 20 pieces of nigiri, including uni, snow crab and multiple cuts of tuna — certainly delivers.

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The chef seems to enjoy using the torch, often pulling it out to sear the nigiri.

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Lincoln Park also offers one of the best midday deals in the city: a $38 lunch tasting menu with edamame, spicy tuna crispy rice, sashimi and nigiri, a scallop hand roll, and more.

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It’s the kind of setting where you can interact with the chef, watch each piece of nigiri come together, and savor the craft up close.

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