Tuna Nigiri Sushi
Ingredients
- 500 gAtlantic bluefin tuna (fresh loin)
- 600 gWhite rice (Japanese short-grain type)
- 8 tbspRice vinegar
- 4 tbspWhite sugar
- 2 tspGray sea salt
- 2 tspwasabi (paste)
- 100 mlsoy sauce (for serving)
- 60 gpickled ginger (sliced)
Method
Deep red tuna slices with smooth, firm flesh, set upon pearly, warm, lightly vinegared rice. The sharp kick of wasabi cuts through the raw fish's silkiness for a clean balance on the palate.
- 1
Rinse the white rice under cold water until the water runs perfectly clear. Drain for 15 minutes. Cook with the same volume of water (300ml), covered. Bring to a boil, then reduce to minimum for 12 minutes. Let rest off the heat for 10 minutes without opening.
- 2
Mix the rice vinegar, sugar, and salt in a bowl. Pour over the hot rice in a wide container. Fold gently with a wooden spatula using a cutting motion, without crushing the grains, while fanning to cool the rice until it is glossy and at room temperature.
- 3
Use a very sharp knife. Slice the bluefin tuna into approximately 3mm thick slices, pulling the blade towards you in a single fluid motion to avoid tearing the flesh. The slices should be rectangular and smooth.
- 4
Wet your hands with vinegared water. Shape a small elongated rice ball (about 20g) in your palm. Dab a touch of wasabi under a tuna slice, then place the tuna on the rice. Press lightly with two fingers to bond them. The rice should remain airy, not compacted.
Frequently asked questions
How do you get this dish right?
- Dip your fingers in a mixture of water and rice vinegar to prevent the rice from sticking to your hands while shaping.
- Tuna must be 'sashimi grade'. Take it out of the fridge at the last moment to maintain its firmness.
- Do not over-press the rice: air should circulate between the grains for a melting texture.
How long does this dish keep?
Consume immediately after preparation. Rice hardens in the fridge and fish loses its freshness.
