Double Maguro Recipe

Rinse and soak rice

Place 1.25 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring, until the water runs nearly clear (about 4–6 rinses). Drain and transfer to a rice cooker or small pot. Add 1.25 cups water. Let rice soak for 20–30 minutes if you have time (improves texture).

Cook rice

Cook rice in the rice cooker according to manufacturer's instructions. If using a pot: bring to a gentle boil over medium heat, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small saucepan or microwave just until the sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over the rice and fold gently with a wooden paddle or spatula to combine and cool. Fan the rice as you fold to give a glossy finish. Let rice come to near room temperature (do not refrigerate). Keep covered with a damp cloth to avoid drying.

Prepare tuna

Using a very sharp knife, trim the 260 g sashimi-grade maguro of any sinew or discolored edges. Pat dry with paper towel. Cut tuna into two different presentations to create the 'double' concept: 1) Six to eight rectangular nigiri slices about 6–8 mm thick and 6–8 cm long; 2) Small dice for a marinated tartare (reserve about 80–100 g for tartare and the remainder for nigiri). Keep the tuna chilled until assembly.

Marinate tartare

In a small bowl, gently toss the diced tuna (80–100 g) with 1 tsp soy sauce and a very small dab of wasabi (or 1/4 tsp wasabi paste) to taste. Do not over-marinate — 1–2 minutes is enough. Optionally add a few drops of neutral oil for sheen. Taste and adjust salt (with soy) as needed. Keep chilled.

Form nigiri

Wet your hands with water (and a half-teaspoon of rice vinegar mixed with water to prevent sticking). Take a small portion of seasoned sushi rice (about 20–25 g each) and form an oblong pillow by gently pressing and shaping with your fingers. For each nigiri, brush a very light film of soy on top of the rice or on the underside of the tuna slice (optional). Lay a slice of tuna over each rice pillow and press gently to adhere. Create 6 nigiri pieces (use approximately 160–180 g of tuna for slices; adjust quantities to make a total of ~6–8 nigiri).

Plate the double maguro

On a serving plate, arrange the tuna nigiri on one side. Spoon the marinated diced tuna (tartare) into a small ring mold or place it neatly beside the nigiri to present the 'double' tuna concept. Sprinkle toasted sesame seeds and thinly sliced scallion over the tartare and a light sprinkle over nigiri if desired. Add a couple strips of nori for contrast. Place pickled ginger on the plate and serve wasabi and soy sauce on the side.

Final touches

Optionally brush tuna slices lightly with neutral oil for sheen or torch briefly for a slight sear (aburi) on one side for a contrast in texture—if torching, do so quickly and evenly. Serve immediately while rice is slightly warm and tuna is chilled. Provide soy sauce and additional wasabi at the table.