Kohada nigiri is another popular way to enjoy the unique flavor of gizzard shad. To make kohada nigiri, you will need the following ingredients: fresh kohada fillets, sushi rice, rice vinegar, sugar, salt, and wasabi. Start by preparing the sushi rice as mentioned in the previous recipe. Once the rice is ready, shape it into small oblong shapes using wet hands. Next, prepare the kohada fillets by removing the bones and cutting them into thin slices. Place a slice of kohada on top of each rice mound and gently press it to adhere. Serve the kohada nigiri with a small dollop of wasabi on top. The simplicity of kohada nigiri allows the delicate flavor of the gizzard shad to shine. The combination of the tender fish and the slightly sweet and tangy sushi rice creates a delightful contrast of textures and tastes. The addition of wasabi adds a subtle heat that enhances the overall flavor profile. Enjoy kohada nigiri as a standalone dish or as part of a sushi platter.
