- Sushi rice (1 kg of finished sushi rice)
- 400 grams Sushi rice
- 600 milliliters water
- 1 piece Kombu seaweed (kelp, about 8 x 8 cm)
- 4 tablespoons Rice vinegar
- ½ teaspoon salt
- 1 teaspoon sugar
For the sushi rice: Rinse the rice under running water in a colander until the water runs clear.
In a saucepan, bring the rice, kelp, and water over high heat. Cover the pan and let the rice cook over very low heat rice, about 10 minutes. Pull the pan from the heat and let the rice steam for 3 to 5 minutes.
Heat the rice vinegar in a small saucepan and mix with salt and sugar.
Pour the rice into a bowl and remove the seaweed. Pull a pair of cooking chopsticks cross-wise through the rice while slowly pouring in the vinegar mixture. Simultaneously fan the rice to cool it quickly to room temperature and to give it a nice shine.
Shape the sushi rice with wet hands into 8 elongated ovals.
Sprinkle the beef fillet slices with a little lemon juice. Season with salt and pepper. Drape the beef fillet slices over the rice ovals.
To serve, cut the remaining lemon into slices and garnish each beef nigiri with 1/2 slice of lemon. Serve on a plate.