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Ingredients
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Sushi Rice & Seasoning
Albacore & Toppings
Sweet Tosazu (seasoned ponzu-style dressing)
Assembly & Finish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place the 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, stirring gently, until the water runs nearly clear (about 3–4 minutes). Drain and transfer to a rice cooker or heavy pot. Add 2.2 cups water, cover and cook according to rice cooker instructions or bring to a boil on medium-high, then reduce to low, cover and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.
- 2
Prepare sushi vinegar
While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool to room temperature.
- 3
Season the rice
Transfer the cooked rice to a large wooden or plastic bowl. Gently fold the sushi vinegar into the rice using a rice paddle or spatula with cutting and folding motions to avoid crushing grains. Fan the rice as you fold to cool it to slightly above room temperature (warm but not hot), about 5–8 minutes. Keep the rice covered with a damp towel until ready to shape.
Sweet Tosazu
- 4
Make sweet tosazu
Whisk together 2 tbs rice vinegar, 1 tbs soy sauce, 1 tbs mirin, 1 tbs dashi (or water), 1 tsp sugar, and 1 tsp yuzu or lemon juice in a small bowl until sugar dissolves. Taste and adjust balance: should be bright, slightly sweet, and savory. Chill briefly if desired. Keep a small spoonful for brushing on fish later; reserve remaining for serving.
Albacore & Toppings
- 5
Prepare the fish
Using a very sharp knife, trim the albacore of any sinew. Slice the albacore across the grain into 10 pieces about 3/4" wide, 2.5–3" long and 1/8–1/4" thick — shape should be slightly tapered to sit on rice comfortably. Keep the slices chilled on a clean plate covered with plastic until assembly.
- 6
Prepare truffle
If using a fresh black truffle, clean gently with a soft brush and a small damp cloth. Using a truffle slicer or very sharp knife, shave thin slices (about 10 slices total) and reserve a few micro shavings for garnish. If using preserved truffle, thinly slice or shave to similar thinness.
Assembly & Finish
- 7
Form nigiri
Wet your hands lightly with water (and a touch of rice vinegar to prevent sticking). Reach into the rice bowl and take about 1.5 tablespoons of seasoned rice (approximately 20–22 g) and shape it into an oblong mound by gently compressing and rolling between your palms — firm but not tightly packed. Place the rice mound on a clean surface.
- 8
Apply wasabi and fish
Lightly dab about a 1/4 tsp of wasabi on the top of each rice mound. Lay a slice of albacore over the rice, pressing gently so it adheres. Using a small brush or spoon, very lightly brush the top of each fish slice with a little sweet tosazu (about 1/4 tsp per piece) to add gloss and flavor.
- 9
Finish with truffle and sesame
Top each nigiri with a thin slice or two of shaved black truffle (use the larger slices on 6 pieces and micro shavings on the remaining pieces), and sprinkle a light pinch of toasted white sesame seeds over each piece. The truffle should be the dominant aromatic.
- 10
Plate and serve
Arrange the nigiri on a platter. Serve immediately with pickled ginger and remaining sweet tosazu in a small dish for dipping. Consume within 30 minutes for best texture and flavor.