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Ingredients
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Sushi Rice
Tuna Preparation
Assembly
Method
Preparing Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- 2
Cook Rice
Combine the rinsed rice and water in a rice cooker or a saucepan. If using a saucepan, bring the water to a boil, then reduce to a simmer and cover. Cook for about 18-20 minutes until the water is absorbed.
- 3
Steam Rice
Once cooked, let the rice sit covered for an additional 10 minutes to allow it to steam.
- 4
Prepare Sushi Vinegar
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- 5
Mix Rice with Vinegar
Transfer the rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down to room temperature.
Preparing Tuna
- 6
Slice Tuna
Slice the Bluefin tuna into thin, bite-sized pieces, ensuring that the cuts are clean and straight.
- 7
Plate Tuna
Arrange the tuna slices on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.
Assembling Nigiri
- 8
Shape Rice
Wet your hands with water to prevent sticking. Take a small handful of sushi rice and mold it into an oval shape, about the size of a golf ball.
- 9
Top with Tuna
Place a slice of tuna on top of the shaped rice. If using, you can place a small dab of wasabi between the rice and tuna.
- 10
Garnish Nigiri
Optionally, sprinkle sesame seeds on top for added flavor and texture.
