{"id":7581,"date":"2025-09-10T11:22:55","date_gmt":"2025-09-10T02:22:55","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=7581"},"modified":"2025-09-10T16:27:36","modified_gmt":"2025-09-10T07:27:36","slug":"how-to-make-nigiri-sushi-four-essential-sushi-hand-techniques","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/how-to-make-nigiri-sushi-four-essential-sushi-hand-techniques","title":{"rendered":"How to make nigiri sushi: Four essential sushi hand techniques"},"content":{"rendered":"

\"It<\/p>\n

Learning how to make nigiri sushi<\/strong> involves mastering unique sushi hand techniques<\/strong> known as kaeshi (\u8fd4\u3057)<\/em>. These hand movements are what unite the shari (vinegared rice) and the sushi neta (sushi topping), creating sushi that is both stable and visually beautiful. The four core methods are Kotegaeshi (\u5c0f\u624b\u8fd4\u3057)<\/strong>, Hontegaeshi (\u672c\u624b\u8fd4\u3057)<\/strong>, Tategaeshi (\u7e26\u8fd4\u3057), and Ittegaeshi (\u4e00\u624b\u8fd4\u3057)<\/strong>. Understanding these sushi techniques<\/strong> is key for anyone studying Japanese cuisine, whether professionally or at home.<\/span><\/p>\n

 <\/p>\n

Kotegaeshi<\/span><\/h3>\n

The most basic and widely used sushi hand movement. To practice this nigiri sushi technique<\/strong>, hold the shari in your left hand and place the neta on top. Curl your fingers slightly to wrap the sushi, then transfer it to your right hand while flipping so the topping faces upward. With your right thumb and middle finger, gently press both sides, then adjust the short edges. A final light press completes the nigiri.<\/span><\/p>\n

This method produces fluffy rice that holds together well and is ideal for beginners learning how to shape nigiri sushi<\/strong>.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Step<\/span><\/th>\nAction<\/span><\/th>\nPoint<\/span><\/th>\n<\/tr>\n<\/thead>\n
1<\/span><\/td>\nShape shari lightly in the left hand<\/span><\/td>\nDo not press too hard, keep air inside<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nPlace the neta on your right fingertips<\/span><\/td>\nShiny side of the fish should face up<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nCombine neta and shari in the left hand<\/span><\/td>\nNeta should gently wrap the rice<\/span><\/td>\n<\/tr>\n
4<\/span><\/td>\nShape the entire piece using your right index finger and thumb<\/span><\/td>\nUse light pressure, not squeezing<\/span><\/td>\n<\/tr>\n
5<\/span><\/td>\nComplete the nigiri and finish by shaping it with your right hand<\/span><\/td>\nThe flip creates a smooth, rounded finish<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Sushi chefs who use the Kotegaeshi technique are as follows:<\/strong><\/span><\/p>\n

\u201cSukiyabashi Jiro\u201d – Jiro Ono (left-handed)<\/span><\/p>\n

\u201cHarutaka\u201d – Harutaka Takahashi (2025 Michelin Guide Three-Star Award)<\/span><\/p>\n

\u2018Kyubei\u2019 – Yosuke Imada<\/span><\/p>\n

\u201cSushi Kanesaka\u201d – Shinji Kanesaka ((2025 Michelin Guide Two-Star Award)<\/span><\/p>\n

\u201cSushi Saito\u201d – Takashi Saito<\/span><\/p>\n

\u201cGinza Sushi Aoki\u201d – Toshikatsu Aoki<\/span><\/p>\n

\u201cSawada\u201d – Koji Sawada<\/span><\/p>\n

\u201cNihonbashi Kakigara-cho Sugita\u201d – Sugita Takaaki<\/span><\/p>\n

\u201cSushi Hashimoto\u201d – Hashimoto Hiroyuki (2025 Michelin Guide One-Star Award)<\/span><\/p>\n

\u201cKozasa Sushi Shimokitazawa\u201d – Nishikawa Tsutomu<\/span><\/p>\n

\u201cMitani\u201d – Mitani Yasuhiko<\/span><\/p>\n

\u201cSushi Yoshitake\u201d – Takeshita Masahiro<\/span><\/p>\n

\u2018Umi\u2019 – Nagano Mitsuyasu (deceased)<\/span><\/p>\n

\u201cSushi Ryujiro\u201d – Nakamura Ryujiro (2025 Michelin Guide One-Star Award)<\/span><\/p>\n

 <\/p>\n

Hontegaeshi<\/span><\/h3>\n

This advanced method requires both hands and is often used in professional sushi preparation techniques<\/strong>. First, lightly press one short edge with your right fingers, then move the sushi into your right hand. Cover it with your left hand, flip it upside down, and return it to the left with the neta facing up. Press the opposite edge and the long sides, then adjust the shape lightly to finish.<\/span><\/p>\n

Although more complex, this traditional sushi technique<\/strong> ensures symmetry and stability, often showcased in fine dining sushi experiences.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Step<\/span><\/th>\nAction<\/span><\/th>\nPoint<\/span><\/th>\n<\/tr>\n<\/thead>\n
1<\/span><\/td>\nShape shari with the left hand, prepare neta with the right<\/span><\/td>\nSynchronize both hands<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCombine neta and shari<\/span><\/td>\nFix rice in the left, slide neta with the right<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nSwitch the rice to your right hand while wrapping the entire piece with both hands<\/span><\/td>\nSoft palms and delicate fingertips are key<\/span><\/td>\n<\/tr>\n
4<\/span><\/td>\nFlip the sushi to face the topping upward in your hand<\/span><\/td>\nNatural rotation and pressure control<\/span><\/td>\n<\/tr>\n
5<\/span><\/td>\nFinal adjustment with right hand<\/span><\/td>\nKeep symmetry and even height<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Sushi chefs who use the Hontegaeshi technique are as follows.<\/strong><\/span><\/p>\n

\u201cFutaba Sushi\u201d – Aki\u014d Konishi<\/span><\/p>\n

\u201cKiyota\u201d – Takeaki Niitsu<\/span><\/p>\n

\u201cSushiko\u201d – Mamoru Sugiyama<\/span><\/p>\n

\u2018Yoshino\u2019 – Suekichi Yoshino<\/span><\/p>\n

\u201cSushi Matsunami\u201d – Jun’ichir\u014d Matsunami<\/span><\/p>\n

\u201cYoshino Sushi Honten\u201d – Shojiro Yoshino<\/span><\/p>\n

\u201cAraki\u201d – Mizuhiro Araki<\/span><\/p>\n

\u201cSushi Kibaya\u201d – Mitsuhiro Kibaya<\/span><\/p>\n

\u201cMasuda Isamu\u201d – Isamu Masuda<\/span><\/p>\n

\u2018Kintaro\u2019 – Shiro Noguchi<\/span><\/p>\n

 <\/p>\n

Tategaeshi<\/span><\/h3>\n

This method features a vertical flipping motion and is especially useful for delicate toppings. Open your right hand wide and receive the sushi vertically, then pass it back to your left hand. From there, tighten the four sides just like Kotegaeshi. This minimizes contact with the topping, making it perfect for tamagoyaki<\/a><\/span> or menegi. The distinctive look makes it popular in creative sushi techniques<\/strong> and high-end courses.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Step<\/span><\/th>\nAction<\/span><\/th>\nPoint<\/span><\/th>\n<\/tr>\n<\/thead>\n
1<\/span><\/td>\nPrepare shari in the palm, place neta vertically<\/span><\/td>\nAlign the neta center with the rice<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nPlace the topping vertically onto the shari<\/span><\/td>\nSupport gently to prevent bending<\/span><\/td>\n<\/tr>\n
3<\/span><\/td>\nBegin shaping the filling as if wrapping it in your palm<\/span><\/td>\nAdjust pressure to match resistance<\/span><\/td>\n<\/tr>\n
4<\/span><\/td>\nLightly roll and shape the topping, which has been turned vertically<\/span><\/td>\nKeep neta tips from lifting<\/span><\/td>\n<\/tr>\n
5<\/span><\/td>\nCheck overall balance<\/span><\/td>\nEnsure stability and integration<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Sushi chefs who use the Tategaeshi technique are as follows.<\/strong><\/span><\/p>\n

\u201cSushi Izumi\u201d – Sato Mamoru<\/span><\/p>\n

\u201cSushi Yuu\u201d – Ozaki Jun<\/span><\/p>\n

\u201cSushi Namba Hibiya\u201d – Namba Hidefumi<\/span><\/p>\n

\u201cKomatsu Yasuke\u201d -Morita Kazuo<\/span><\/p>\n

\u201cSushi Sho NYC<\/span>\u201d – Nakazawa Keiji<\/span><\/p>\n

 <\/p>\n

Ittegaeshi<\/span><\/h3>\n

As the Japanese term literally implies, it is a quick technique that shapes sushi in a single motion. It can be said that no sushi chefs use it nowadays.<\/span><\/p>\n

 <\/p>\n

Summary<\/span><\/h3>\n
    \n
  • Kotegaeshi<\/strong>: the basic sushi hand technique, easy to learn at home<\/span><\/li>\n
  • Hontegaeshi<\/strong>: advanced two-handed flip, creates refined symmetry<\/span><\/li>\n
  • Tategaeshi<\/strong>: vertical flip, perfect for delicate toppings and presentation<\/span><\/li>\n<\/ul>\n

    By practicing these sushi hand movements<\/strong>, anyone can improve their skill in making nigiri sushi<\/strong>. Whether you are a beginner or aiming for professional mastery, these sushi techniques<\/strong> form the foundation of authentic Japanese sushi-making.<\/span><\/p>\n

    However, there is also a fifth technique that doesn’t involve flipping the sushi. This technique has the advantage of being faster and more hygienic, requiring fewer steps. However, it presents a less impressive performance to the sushi chef. For your reference.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Learning how to make nigiri sushi involves mastering unique sushi hand techniques known as kaeshi (\u8fd4\u3057). These hand movements are what unite the shari (vinegared rice) and the sushi neta (sushi topping), creating sushi that is both stable and visually beautiful. The four core methods are Kotegaeshi (\u5c0f\u624b\u8fd4\u3057), Hontegaeshi (\u672c\u624b\u8fd4\u3057), Tategaeshi (\u7e26\u8fd4\u3057), and Ittegaeshi (\u4e00\u624b\u8fd4\u3057). Understanding these sushi techniques is key for anyone studying Japanese cuisine, whether professionally or at home.   Kotegaeshi The most basic and widely used sushi hand movement. To practice this nigiri sushi technique, hold the shari in your left hand and place the neta on top. Curl your fingers slightly to wrap the sushi, then…<\/p>\n","protected":false},"author":2,"featured_media":7584,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[144],"jetpack-portfolio-tag":[6],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7581"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=7581"}],"version-history":[{"count":6,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7581\/revisions"}],"predecessor-version":[{"id":7596,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/7581\/revisions\/7596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/7584"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=7581"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=7581"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=7581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}