Tuna Nigiri Sushi

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 805
• Protein: 41 g
• Carbs: 136 g
• Fat: 10 g

Ingredients

• 500 g Atlantic bluefin tuna ( fresh loin )
• 600 g White rice ( Japanese short-grain type )
• 8 tbsp Rice vinegar
• 4 tbsp White sugar
• 2 tsp Gray sea salt
• 2 tsp wasabi ( paste )
• 100 ml soy sauce ( for serving )
• 60 g pickled ginger ( sliced )

Instructions

1. Prepare the rice

   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. Season the rice

   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. Slice the tuna

   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. Shape the nigiri

   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.

Chef's tips

• 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.

Storage

Consume immediately after preparation. Rice hardens in the fridge and fish loses its freshness.