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Ingredients
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Nigiri & Assembly
Seasoned Soy & Garnish
Rice Seasoning (if preparing rice)
Method
Rice Seasoning
- 1
If you are preparing sushi rice fresh: combine rice vinegar, sugar, and sea salt in a small saucepan and warm gently until the sugar and salt dissolve. Do not boil. Allow to cool slightly.
- 2
Fold the seasoning into 1.5 cups of hot cooked short-grain sushi rice using a cutting motion to avoid mashing. Fan the rice as you fold to help it cool and achieve glossy grains. Cover with a damp cloth until ready to shape.
Seasoned Soy & Garnish
- 3
In a small bowl combine barrel-aged soy sauce, mirin, and sesame oil. Stir to combine. Taste and adjust: the mixture should be savory with a hint of sweetness; it is used sparingly to avoid overpowering the toro.
- 4
Place chives or microgreens and toasted sesame seeds (if using) in a small container for garnish.
Nigiri & Assembly
- 5
Prepare rice pillows
Wet your hands with a little water mixed with a pinch of salt to prevent sticking. Take approximately 2 tablespoons (about 24 g) of seasoned sushi rice and shape it into an oval 'pillow' by pressing gently — firm enough to hold but not compacted. Repeat to make 12 rice pillows and place them on a tray covered with a damp cloth.
- 6
Slice and dress toro
If not pre-sliced, cut the bluefin toro across the grain into 12 slices approximately 2.5–3 cm wide and 0.5 cm thick. Lightly brush each tuna slice on one side with the seasoned soy mixture (use about 1/4 tsp per slice) using a small spoon or a kitchen brush. This adds flavor without soaking the fish.
- 7
Optional: place a very small smear (about 1/8 tsp) of wasabi on top of each rice pillow before placing the tuna slice (traditional) or between rice and fish depending on preference.
- 8
Place a dressed tuna slice over each rice pillow, pressing gently so it adjoins the rice evenly. Use the back of a wet knife to clean the edges if needed.
- 9
Top each nigiri with a small spoonful (about 1/8–1/4 tsp) of kaluga caviar centered on the toro. Be delicate — caviar is a finishing accent. Garnish each piece with a tiny sprinkle of finely sliced chive or a single microgreen and, if desired, a few toasted sesame seeds.
- 10
Serve immediately with remaining barrel-aged soy in a dipping dish, pickled ginger, and additional wasabi on the side. Eat nigiri in one or two bites, allowing the caviar, toro, and soy to combine on the palate.