Tuna and Salmon Nigiri

Seasoned sushi rice topped with firm, melting slices of raw fish. A touch of wasabi balances the richness of the fish for a perfectly balanced bite.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 409
• Protein: 23 g
• Carbs: 65 g
• Fat: 6 g

Ingredients

• 300 g White rice ( raw )
• 40 ml Rice vinegar
• 20 g White sugar
• 1 pinch Gray sea salt
• 150 g Atlantic bluefin tuna ( fresh, sashimi grade )
• 150 g Oncorhynchus kisutch ( fresh, sashimi grade )
• 10 g wasabi ( paste )
• 50 ml soy sauce
• 30 g pickled ginger

Instructions

1. Washing the rice

   Place the white rice in a large bowl. Wash with cold water using circular motions. Change the water 4 to 5 times until it runs perfectly clear. Let drain for 30 minutes.

2. Absorption cooking

   Put rice and water in a pot. Bring to a boil, then reduce to minimum. Cover tightly. Cook for 12 minutes without lifting the lid. Turn off heat and let steam for 10 minutes.

3. Seasoning the rice

   Mix rice vinegar, white sugar, and sea salt. Pour over hot rice in a wide bowl. Mix gently by cutting with a spatula to avoid crushing the grains. Cool to room temperature.

4. Cutting the fish

   Slice the tuna and salmon into strips 1cm thick, 3cm wide, and 5cm long. Use a very sharp knife and cut in one clean motion, perpendicular to the grain of the flesh.

5. Shaping the nigiri

   Wet your hands. Form a small oval rice ball. Apply a dab of wasabi under a slice of fish. Place the fish on the rice and press lightly with two fingers so they stick together without being compacted.

Chef's tips

• Rice should be at body temperature (around 37°C) when shaping to let the fish flavors shine.
• Never dip the rice into the soy sauce, only the fish side to prevent the nigiri from falling apart.
• The washing water must be discarded until it is crystal clear; that is the secret to shiny rice.

Storage

Consume immediately after shaping. Do not refrigerate as the rice will harden and lose its texture.