Sesame Apple Nigiri (Vegan Sushi)

Sesame Apple Nigiri with Grated Ginger and Grated Daikon Radish

Crisp apples are one of my favorite secret sushi ingredients. Inside sushi rolls, they add exquisite texture and taste. Their sweet tart nature pairs particularly well with tangy sushi rice. So why not feature them as a sushi topping? Here the traditional nigiri duo of grated daikon and grated ginger play a flavorful role. Each bite contains a hit of spicy and earthy combined with the sweet tart of crisp apple.

Let the available varieties be your muse when making this flavorful, yet simple sushi. Granny Smith, Golden Delicious and Honey Crisp apples all have a pleasing, yet very different effect when used in this application. Select your favorite apple, or use a variety for a tasty nigiri sampler. And while soy sauce always a welcome dip, try mixing your own flavorful dip by stirring rice vinegar into peanut butter, ground sesame seeds or even miso paste.

Sesame Apple Nigiri

About 2 cups prepared sushi rice

1 medium apple, variety of choice

1 cup water, with 2 generous splashes of rice vinegar added

Toasted sesame seeds to taste

1 teaspoon grated daikon radish

1 teaspoon grated ginger root

1 sheet (4 x 7in) nori, cut into thin strips

Start making rice “balls”. To do this, wet your fingertips and palms lightly with water. Grab a walnut sized amount of prepared sushi rice (about 2 tablespoons) and mold it into a flat rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form as many as you desire.

Cut the apple into thin slices. You’ll want to leave the skin intact, but remove the core.  Place the apple slices into the water and vinegar mixture. Working with 2-3 thin slices of apple at a time, dry the slices on a clean dishcloth or paper towel. Use a strip of nori to secure the apple slices on top of a rice “ball”. Repeat with remaining apple slices. Top each piece of sushi with a sprinkling of toasted sesame seeds followed by a small bit of grated daikon and grated ginger.