Single Tuna Set Recipe

Rinse the rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently agitating with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.

Cook the rice

Combine the rinsed rice and 1.1 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 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small bowl or microwave just until sugar dissolves. Transfer rice to a shallow bowl, drizzle the vinegar mixture over the hot rice, and using a rice paddle or spatula, fold the rice (cutting motion) to mix while fanning or allowing steam to escape until slightly glossy and near room temperature (about 5 minutes).

Prepare the tuna

Pat 6 oz sashimi-grade tuna dry with paper towel. Using a sharp knife, cut into 1/4-inch wide slices for nigiri-style topping or into 1/4-inch dice if you prefer a chopped tuna topping.

Marinate (brief)

In a small bowl combine 1.5 tbs soy sauce and 1 tsp toasted sesame oil. Add the sliced or diced tuna and toss gently to coat. Let sit 3–5 minutes to absorb flavor; do not over-marinate so the tuna retains its texture.

Prepare garnish

Thinly slice 1 green onion and lightly toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside.

Form the rice base

Wet your hands with a mixture of water and a tiny pinch of salt to prevent sticking. Take roughly 3–4 tablespoons of seasoned sushi rice and shape it into an oblong or round compact mound using gentle pressure (for nigiri) or spread it flat on a small plate if making a bowl-style single set.

Top with tuna

Place the marinated tuna slices or spoon the diced tuna over the shaped rice (or on the rice bed). Arrange neatly so tuna covers the rice.

Add nori & final garnishes

If using nori, wrap a 1/2 sheet strip around the rice and tuna (for nigiri) or tear small pieces and scatter over the top. Dot 1/4 tsp wasabi on the side or smear lightly between rice and tuna if desired. Sprinkle the sliced green onion and toasted sesame seeds over the tuna. Add 1 tsp pickled ginger and an optional microgreen or shiso leaf for color.

Serve

Serve immediately with extra soy sauce on the side for dipping. Consume promptly for best texture and freshness.