Bluefin Tuna Nigiri Recipe
crispy rice, scallion, lacto-fermented siracha, habanada pepper
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Ingredients
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Sushi Rice
Tuna and Toppings
Crispy Rice Base
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch, about 3-4 times.
- 2
Cook the Rice
In a rice cooker or saucepan, combine the rinsed sushi rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat and cover for 18-20 minutes until rice is tender.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a separate small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot rice and gently fold with a spatula to combine. Let cool to room temperature.
Prepare the Crispy Rice Base
- 4
Prepare the Crispy Rice
In a large pot, heat vegetable oil over medium heat. Once hot, form small rectangular patties of sushi rice (about 2 inches long and 1 inch wide) and fry each side for about 2-3 minutes or until golden brown and crispy.
- 5
Season with Salt
Remove the crispy rice from the oil and place on paper towels to drain. Sprinkle lightly with salt while still hot.
Assemble the Nigiri
- 6
Slice the Tuna
Using a sharp knife, slice the bluefin tuna into thin pieces, about 0.5 cm thick.
- 7
Prepare the Toppings
Chop the scallions finely and slice the habanada pepper thinly.
- 8
Assemble the Nigiri
Place a slice of tuna on top of each crispy rice patty. Top with a small amount of lacto-fermented sriracha, a sprinkle of chopped scallions, and a slice of habanada pepper.