Edomae-Style Gizzard Shad Nigiri

Chef Keiji Tsukasaki of Ltd Edition Sushi | Seattle, WA
Yield: 1 serving

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Adapted by StarChefs  |  October 2025  |  Photo: Will Blunt

INGREDIENTS

Gizzard shad fillet
600 grams kosher salt
Mizkan vinegar
Soy sauce

METHOD

In a nonreactive container, combine fish and 5 liters salted water to submerge. Let sit 40 minutes. Strain and rinse thoroughly. Transfer cured fish to a mixing bowl. Add enough vinegar to submerge. Let sit 15 minutes. Remove from vinegar and wrap fish tightly in plastic wrap. Refrigerate 24 hours. The next day, slice fish to desired thickness. Lay fish over rice. Brush with soy sauce and serve.

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