Tuna Toro Nigiri (2 Piezas) Recipe

Rinse and cook rice

Place 1/4 cup short-grain sushi rice in a fine-mesh strainer and rinse under cold water, gently rubbing the grains with your fingers, until the water runs mostly clear (about 5 rinses). Drain for 5 minutes. Combine the rinsed rice and 0.28 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 10–12 minutes until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

Season rice

While the rice rests, warm 1/2 tablespoon rice vinegar with 1/4 teaspoon sugar and 1/8 teaspoon fine sea salt in a small bowl or microwave for 5–8 seconds, stirring until dissolved. Transfer the cooked rice to a shallow bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool slightly and preserve grain texture. Aim for slightly warm rice. Cover with a damp cloth to keep moist while you prepare the tuna.

Prepare tuna

Using a very sharp knife, trim any sinew from the tuna toro. Cut two slices about 0.75–1 ounce each (roughly 2.5–3 inches long, 1.25 inches wide, and 1/8–1/4 inch thick) following the grain to create smooth sashimi-style pieces. Keep the slices chilled until assembly.

Form nigiri rice

Wet your hands with a mixture of cold water and a tiny splash of rice vinegar (this prevents sticking). Take about 1.5 tablespoons (approximately 20–24 g) of seasoned sushi rice and gently press it into an oblong oval shape about 2 inches long and 3/4 inch wide. Press firmly enough to hold shape but not so hard that the rice is mashed. Make two rice ovals.

Oil and dress tuna (optional)

If using the seasoning oil: mix 1/8 tsp light sesame oil, 1/8 tsp neutral oil, and 1/8 tsp yuzu or lemon juice. Lightly brush or dab a hair-thin film of the oil on one side of each tuna slice to enhance aroma and mouthfeel.

Assemble nigiri

Place a tuna slice on your palm, dab a small smear (about 1/8 to 1/4 tsp) of wasabi along the underside center of the tuna if desired. Invert a rice oval onto the tuna (wasabi side down) and gently press to adhere, shaping the fish to wrap slightly around the rice. Repeat for the second piece.

Finish and garnish

Optionally sprinkle a scant pinch of toasted sesame seeds and a very small amount of finely sliced chives or microgreens across the top of each nigiri. Keep the pieces chilled briefly (no more than 10 minutes) and serve immediately with soy sauce and pickled ginger on the side.

Arrange the two tuna toro nigiri on a chilled serving plate. Provide soy sauce and a small dab of wasabi at the side; encourage diners to lightly dip the fish side (not rice) into soy sauce. Consume immediately for best texture and flavor.