Tuna Recipe

Rinse rice

Place 1.5 cups short-grain rice in a bowl and cover with cold water. Swirl with your hand, pour off cloudy water, repeat 3–5 times until water runs mostly clear. Drain in a fine-mesh sieve for 15 minutes.

Cook rice

Combine rinsed rice and 360 ml water in a heavy saucepan with a tight-fitting lid (or rice cooker). If using stove: bring to a boil over medium-high heat, reduce to very low, cover and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 0.75 tsp salt in a small saucepan over low heat or microwave briefly until sugar dissolves; do not boil. Transfer cooked rice to a shallow wooden or glass bowl if possible. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool rice to body temperature and create a glossy finish. Cover with a damp cloth to keep moist; do not refrigerate.

Prepare tuna

Keep the 8 oz sushi-grade ahi tuna chilled until ready. Using a very sharp knife, trim any connective tissue and cut the block into 12 equal slices about 1/4" (6 mm) thick, about 2.5–3" (6–8 cm) long and 1" (2–2.5 cm) wide. Work with a dry towel to hold the fish steady; slice in one smooth motion, pulling the knife toward you.

Form nigiri rice

Wet your hands with a mixture of cold water and a little rice vinegar (to prevent sticking). Gently take about 20–22 g of seasoned sushi rice (roughly golf-ball sized) and form an oblong mound by cupping with your fingers and pressing lightly — don’t compress too hard. The rice should hold its shape but remain slightly airy. Repeat to make 12 rice mounds.

Apply wasabi

Smear a small dab (about 1/8–1/4 tsp) of wasabi paste onto the underside of each tuna slice that will contact the rice. Adjust amount to taste.

Assemble nigiri

Place a tuna slice over each rice mound, gently pressing the fish to the rice with your fingertips so it adheres without crushing the rice. Shape the sides lightly to tidy appearance. If desired, brush a drop of toasted sesame oil over tuna for aroma or sprinkle a few sesame seeds or thin scallion slices on top.

Serve

Arrange tuna nigiri on a plate. Serve immediately with soy sauce and pickled ginger on the side. Nigiri is best eaten within 30 minutes of assembly while the rice is at room temperature.

For a garnish variation: after placing tuna on rice, lightly sprinkle 1 tsp toasted sesame seeds or 1 tbs thinly sliced scallion over groups of 4 pieces. For a brushed finish, mix 0.5 tsp toasted sesame oil with 0.5 tsp soy sauce and very lightly brush tuna before serving.