Omakase sushi isn’t just a dish—it’s an experience. The word omakase means “I’ll leave it up to you,” placing full trust in the sushi chef to serve a curated progression of seasonal and high-quality sushi. Each piece is hand-formed and brushed with just the right touch of soy, often requiring no extra dipping or wasabi. While full omakase meals are best enjoyed at a sushi bar, you can recreate a simplified version at home for two, using pristine ingredients, careful technique, and a focus on balance and variety.
This recipe outlines a guided sequence of 8 pieces of nigiri and a hand roll, designed to serve 2 people. For best results, use sushi-grade fish from a trusted source.
Sushi Rice (Shari)
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1 cup Japanese short-grain rice
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1 ¼ cups water
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3 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
To Prepare the Rice
Rinse the rice under cold water until it runs clear. Cook using a rice cooker or stovetop. While still warm, mix the vinegar, sugar, and salt, then fold it gently into the rice. Let it cool to body temperature, covering with a damp towel.
Fish and Toppings for Nigiri
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Bluefin tuna (akami)
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Fatty tuna (otoro)
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Salmon
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Hamachi (yellowtail)
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Ebi (poached shrimp)
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Hotate (scallop)
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Uni (sea urchin)
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Anago (saltwater eel, cooked and glazed)
You’ll need about 25g of each fish per piece. Slice each into small, smooth rectangles about 2–2.5 inches long.
Wasabi and Garnishes
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Fresh wasabi (or prepared wasabi paste)
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Soy sauce (for brushing)
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Pickled ginger (gari)
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Optional garnishes: yuzu zest, shiso leaf, micro herbs
Assembling Nigiri
Wet your hands lightly with water and a drop of rice vinegar. Take a small ball of rice (about 20g) and shape it gently. Smear a touch of wasabi on the fish slice, then place it over the rice, curving the fish slightly around the rice with your fingers. Brush the top with soy sauce just before serving.
Suggested Omakase Sequence
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Hamachi – Clean and fatty, with a smooth texture
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Akami (Tuna) – Deep red, lean and flavorful
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Salmon – Rich and slightly sweet
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Ebi – Poached shrimp with a firm bite
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Hotate – Raw scallop, delicate and sweet
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Otoro (Fatty Tuna) – Melt-in-your-mouth texture
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Uni – Creamy and briny, best served on a small rice mound in a strip of nori
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Anago – Grilled eel with sweet soy glaze, served warm
Finishing with a Hand Roll (Temaki)
Prepare a small cone of nori filled with a bit of rice, chopped tuna or crab, and a leaf of shiso or cucumber. This is often the final bite to bring balance and texture to the end of the meal.
Serving
Serve each piece of nigiri as it’s made, to be eaten within seconds. Cleanse the palate with pickled ginger between bites. No dipping sauces or additions are needed unless offered by the chef—or in this case, the host.
Omakase sushi celebrates trust, timing, and restraint. Even at home, it invites focus and appreciation for each ingredient. When done well, it feels like a quiet conversation between you and the chef—bite by bite.
