What Is Kirinuki Technique?

Kirinuki is a unique style of sushi that originated in Japan. The name “Kirinuki” translates to “Giraffe Roll” or “Pulling the Giraffe” in Japanese. It refers to the method of quickly pulling sliced fish over rice to create the sushi.

Kirinuki is a relatively new style of sushi that was developed in the 1990s. It was created by sushi chefs looking for faster and more efficient methods to serve fresh sushi to customers. The traditional method of making nigiri sushi by hand molding rice and topping it with fish was time-consuming. Kirinuki allowed sushi chefs to assemble rolls much faster by dragging fish over rice.

The purpose of Kirinuki is to serve fresh slices of sashimi over rice. It produces sushi that resembles nigiri sushi while using a quicker preparation method. Kirinuki allows the flavors and textures of the fish to shine since it requires minimal handling and shaping of the rice. The slices of fish drape over the rice in an elegant manner.

Types of Kirinuki

There are two main types of kirinuki sushi – boiled and raw.

Boiled Kirinuki

Boiled kirinuki features fish or seafood that has been briefly boiled or blanched before being used in the sushi. Common boiled ingredients include octopus, shrimp, crab, and lobster. The seafood is boiled until just cooked through, then plunged into an ice bath to halt cooking and preserve texture. The par-cooked seafood is then sliced thinly and assembled on sushi rice as kirinuki.

Boiling the seafood first allows it to be sliced very thinly without falling apart. The thin slices and tender texture make boiled kirinuki an elegant type of sushi. Octopus and lobster kirinuki are especially popular boiled varieties.

Raw Kirinuki

Raw kirinuki features fresh, uncooked slices of fish or seafood layered over the rice. Common raw ingredients are salmon, yellowtail, tuna, seabream, and scallops. The key is to slice the seafood as thinly as possible without shredding it.

Raw kirinuki allows the natural flavors and textures of the fresh seafood to shine through. The thin slices practically melt in your mouth. Salmon and yellowtail kirinuki are classic raw varieties.

Kirinuki vs Other Sushi

Kirinuki stands apart from other common types of sushi like nigiri, maki rolls, and oshi-zushi in several ways:

Nigiri – Nigiri is hand-pressed sushi consisting of a small oval-shaped rice base topped with a slice of raw fish or another topping. Kirinuki differs in that it does not have a compacted rice base. The rice is loosely packed into a bowl and layered with fish.

Maki Rolls – Maki sushi features rice and fillings wrapped together in a seaweed sheet. Kirinuki sushi is not rolled – the ingredients are assembled in a bowl without seaweed.

Oshi-zushi – Oshi-zushi is a compressed style of sushi made by pressing rice and fillings into a box-shaped mold. Kirinuki, on the other hand, is layered loosely in a bowl without any compression or molding.

So in summary, kirinuki stands out for its loose, layered preparation in a bowl rather than shaped pieces, rolls, or compression. The flowing layers of rice and fish are the hallmark of kirinuki sushi.

Kirinuki Ingredients

Kirinuki features fresh, high-quality ingredients that are carefully prepared and assembled. The primary ingredients are sushi rice and fresh fish.

The rice provides the base for kirinuki. It is cooked with a touch of rice vinegar, sugar, and salt to create the distinctive sweet-tangy flavor and sticky texture of sushi rice. Short grain Japanese rice varieties like Koshihikari are preferred. The rice should be cooked al dente with a bit of firmness when pressed between the fingers.

As for fish, kirinuki typically uses cuts like salmon, yellowtail, tuna, sea bass, snapper, fluke, and mackerel. The fish should be sashimi grade – very fresh, firm, and sliced thinly. Fish like salmon and tuna can be lightly torched or seared to add flavor.

In addition to rice and fish, kirinuki may include accents like:

• Thinly sliced avocado for creaminess
• Cucumber for crunch and freshness
• Shiso leaf for herbal notes
• Yuzu kosho (a chili and yuzu zest paste) for a citrusy kick
• Soy sauce, ponzu sauce, and wasabi for seasoning

The chef selects complementary ingredients to enhance the fresh fish and rice. Their thoughtful pairing creates a harmonious balance of flavors and textures in each piece of kirinuki.

Preparing the Ingredients

Preparing the ingredients is a crucial step in making delicious kirinuki. Two of the main ingredients that need advance preparation are the fish and the sushi rice.

Cutting the Fish

The fish used in kirinuki is usually a white fish like sea bream or fluke. The fish needs to be sashimi grade for raw consumption. The fish should be sliced very thinly, preferably only a couple millimeters thick. This allows the fish to drape over the rice without being too bulky. The knife used should be very sharp to make clean slices.

Making Sushi Rice

Sushi rice is key to good kirinuki. The rice should be cooked with a little less water than usual to make it stickier. Once cooked, the warm rice is seasoned with rice vinegar, sugar, and salt. This gives the rice its characteristic tangy flavor and also helps it become more sticky. Properly seasoned sushi rice will be shiny and separate easily when picked up.

Assembling Kirinuki

Assembling kirinuki requires carefully layering the fish and rice into a mold. Here are the key steps:

Start with a flat surface and place your kirinuki mold on top. Make sure the mold is damp so the rice does not stick.

Add a thin layer of prepared sushi rice into the bottom of the mold and gently press down.

Place a layer of sliced sashimi on top of the rice. Arrange the slices neatly to cover the surface.

Add another thin layer of rice on top of the fish.

Optional steps can include adding sliced avocado, thinly sliced cucumber, or other ingredients on top of the rice layers.

Slowly pull the mold up vertically to form the kirinuki shape. The rice layers should hold the sliced fish in place.

Use a very sharp knife to slice the kirinuki roll into bite-sized pieces. Cut with a gentle sawing motion to avoid disrupting the shape.

Make sure to wipe and dry the knife after each cut for best results.

Serve the kirinuki pieces immediately while the rice is still warm. Enjoy!

Serving Kirinuki

The elegant and delicate presentation of kirinuki is an integral part of the dining experience. Here are some tips for serving kirinuki:

Presentation

Kirinuki is artfully arranged on plates or boards to showcase the pristine fish and professionally sliced pieces. The fish slices are carefully fanned out or layered elegantly. Attention is given to colors, shapes and textures for visual appeal. Garnishes like microgreens or edible flowers may accent the plate.

Accompaniments

Kirinuki is served with traditional sides like pickled ginger, wasabi and soy sauce for dipping. Shiso leaves or yuzu kosho may also accompany the sushi. Minimalist condiments allow the natural flavors of the fish to shine.

Utensils

Chopsticks are the customary utensil for eating sushi in Japan. They allow for precision when picking up the delicate slices of fish. Premium chopsticks specially crafted for sushi may be provided. Soy sauce dishes and chopstick rests complete the setting.

Eating Kirinuki

Kirinuki sushi is meant to be eaten as soon as it is assembled, while the ingredients are still fresh and flavors peak. Part of the enjoyment is savoring the variety of textures in each bite – the soft rice, tender fish, and crunchy vegetables.

Kirinuki is typically served with soy sauce and wasabi for dipping. However, chefs often create unique housemade dipping sauces to complement the ingredients. Citrusy ponzu sauce, creamy eel sauce, and spicy rayu are popular options. Dipping lightly preserves the flavors and allows you to experience each component individually.

When eating kirinuki, it’s recommended to start with mild white fish before moving on to stronger flavors like salmon or tuna. Alternate between fish and vegetable pieces to cleanse the palate. Due to the delicate construction, handle pieces with your fingers when dipping to avoid disturbing the shape. Savor each piece as you enjoy this edible work of art!

Kirinuki Nutrition

Kirinuki is considered one of the healthier sushi options thanks to its nutritious ingredients and lack of added sauces or condiments. Here is the breakdown of the nutrition in a typical serving of kirinuki:

Calories: A 6-piece serving of kirinuki contains around 300 calories. This comes from the protein and healthy fats in the fish and avocado. The relatively low calorie count makes kirinuki a light meal option.

Protein: Kirinuki provides 15-20g of protein per serving. The fish, especially salmon, is packed with high quality complete proteins to support muscle growth and maintenance.

Healthy Fats: The avocado and fish provide monounsaturated and omega-3 fats which are heart healthy and help reduce inflammation. The fat content adds flavor and keeps you feeling satisfied.

Overall, kirinuki makes for a nutritious meal or snack that is low in calories yet high in proteins, healthy fats, vitamins, and minerals. The natural ingredients provide excellent nutritional value in their purest uncooked form.

Kirinuki Restaurants

Kirinuki is a specialized sushi dish that requires highly trained sushi chefs to prepare properly. Here are some of the top places to try authentic kirinuki:

Sukiyabashi Jiro (Tokyo) – This 3-Michelin star sushi restaurant is owned by legendary sushi chef Jiro Ono. While incredibly difficult to get reservations, it’s considered one of the best places in Japan to experience kirinuki and other Edomae-style sushi.

Sushi Yoshitake (Tokyo) – Chef Yoshitake was trained by Jiro Ono himself and serves exquisite kirinuki made with seasonal ingredients. The intimate setting allows you to watch Yoshitake work his magic. Reservations are required.

Sushi Masuda (Singapore) – Located in the InterContinental Hotel, Sushi Masuda brings Tokyo-style sushi to Singapore. The omakase menu often includes kirinuki showcasing fresh seafood imported from Japan.

Miyako Sushi (San Francisco) – This popular sushiya in San Francisco’s Japantown features a “kirinuki moriawase” tasting menu prepared by a specialist kirinuki chef. You get to see each piece nigiri assembled right in front of you.