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Ingredients
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Sushi rice
Tuna (maguro) and assembly
Optional garnish
Method
Sushi rice
Rinse and cook rice
Place 1/2 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring gently, until the water runs clear (about 1–2 minutes). Drain well. Combine rinsed rice and 0.6 cup water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
Season rice
While rice rests, warm 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon fine sea salt in a small bowl or microwave just until sugar dissolves (about 10 seconds). Transfer cooked rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula in cutting motions to avoid smashing grains. Fan the rice or let it cool briefly until slightly warm to the touch (about 5–10 minutes).
Tuna (maguro) and assembly
Prepare tuna
Using a very sharp knife, slice the sushi-grade ahi tuna into two pieces appropriate for nigiri: long, slightly tapered slices about 2.5–3 inches long, 1 inch wide, and about 1/8–1/4 inch thick. Each slice should weigh roughly 1 ounce; total tuna provided is 2 oz for two pieces.
Shape rice for nigiri
Wet your hands with a mixture of water and a little rice vinegar (to prevent sticking). Take about 1.5 tablespoons of the seasoned sushi rice (about 0.6–0.7 oz) and form it into an oblong rectangle/nigiri shape by gently pressing and molding with your fingers — compress firmly but not so tightly that grains are crushed. Repeat for the second piece.
Place a small dab (about 1/4 teaspoon) of prepared wasabi on the underside center of each tuna slice. Lay each wasabi-spread tuna slice over a rice nigiri, pressing gently so it adheres. If desired, brush a light film of soy sauce across the top of the fish with the back of a spoon rather than soaking the rice.
Arrange the two maguro nigiri on a serving plate. Garnish each piece very lightly with a pinch of toasted white sesame seeds and a few microgreens or a sliver of scallion if using. Serve immediately with soy sauce and pickled ginger on the side.