Tuna Recipe

Rinse Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs almost clear (about 4–6 rinses). Drain well.

Cook Rice

Combine rinsed rice and 240 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat, stirring just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow wooden or nonreactive bowl. Pour seasoning evenly over rice and fold gently with a paddle or spatula to combine while fanning to cool the rice to near room temperature (this gives the rice shine). Cover with a damp cloth until assembly.

Prepare Tuna

Slice 10 oz sushi-grade ahi tuna against the grain into 1/4-inch thick slices (for nigiri) or into small dice (~1/4-inch) if making spicy or chopped-style toppings. Keep tuna chilled until ready to marinate/assemble.

Marinate (optional)

In a small bowl mix 2 tbs soy sauce, 1 tbs mirin and 1 tsp sesame oil. Place sliced or diced tuna into the bowl and toss gently to coat. Let sit 2–5 minutes maximum to avoid over-salting the fish. If you prefer plain sashimi, skip marinating and reserve soy/mirin mixture for dipping.

Finish Tuna

If using sesame seeds and black pepper, sprinkle 1 tsp toasted sesame seeds and 1 tsp freshly ground black pepper over the marinated tuna just before assembly for texture and aroma.

Prepare Hands and Tools

Wet your hands with a little water or the reserved 1 tbs rice vinegar spray to prevent sticking. If making nigiri, have a small bowl of water nearby to re-wet hands between pieces. Keep a damp cloth to cover rice so it doesn’t dry out.

Form Nigiri (if making nigiri)

Take about 2 tablespoons (roughly 30 g) of seasoned sushi rice and gently form it into an oblong ball using your fingers and palm, pressing lightly to compact but not mash the rice. Place a slice of tuna over the rice, press gently so it adheres. Optionally smear a tiny dab of wasabi (about 1/8 tsp) on the rice before placing tuna.

Make Tuna Handroll or Chirashi (alternatives)

For a handroll: place one nori sheet shiny-side down, spread a thin layer of rice across the lower third, add a strip or slices of tuna, a little wasabi and pickled ginger, then roll tightly with a mat. For chirashi: mound rice in a bowl and artfully arrange sliced tuna on top, garnish with pickled ginger, sesame seeds and a drizzle of the reserved soy/mirin mixture.

Serve

Arrange nigiri or other preparations on a platter. Serve immediately with extra soy sauce for dipping, wasabi and pickled ginger on the side. Consume within 30 minutes for best texture and freshness.