Tuna Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.75 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 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 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large, shallow nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice quickly and make it glossy. Allow rice to come to room temperature (about 20 minutes). Keep covered with a damp cloth until ready to assemble.

Prepare tuna

Using a very sharp knife, trim any sinew and pat 10 oz sushi-grade tuna dry with paper towels. For nigiri, slice into 10–12 slices about 1/4-inch thick and 2 inches long. For maki or spicy tartare-style rolls, dice the tuna into roughly 1/4-inch cubes.

Marinate tuna

In a bowl, combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp mirin, 1 tbs toasted sesame seeds, 1 tbsp thinly sliced scallions, 1/4 tsp kosher salt and 1/8 tsp black pepper. Add the diced or sliced tuna and gently toss to coat. If making nigiri, reserve most of the sauce for serving and lightly brush or dip each slice just before placing on rice. For roll filling, let the tuna sit in the marinade 5–10 minutes in the refrigerator to absorb flavor (do not marinate longer than 30 minutes for texture).

Assemble maki rolls

Place a bamboo sushi mat on a work surface and lay a full nori sheet shiny-side down. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Spread a thin, even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1-inch strip at the far edge. If making inside-out rolls, place rice on the outside and nori inside. Arrange a line of marinated diced tuna (about 4 oz per roll), a few julienned cucumber strips and some avocado slices across the center. Use the mat to roll tightly, pressing gently to form a cylinder. Seal the edge with a little water. With a sharp, moistened knife, slice each roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Make nigiri (optional)

Wet your hands. Form about 2 tbsp of sushi rice into an oblong mound (about 1.5 inches long) using a gentle pressing motion. Place a small dab of wasabi on top of the rice, then set a slice of marinated tuna over it, pressing lightly to adhere. Serve 5–6 pieces per person.

Plate and garnish

Arrange maki slices or nigiri on a plate. Garnish with extra toasted sesame seeds and thinly sliced scallion. Serve with pickled ginger, wasabi and soy sauce on the side for dipping.

Serve immediately at room temperature. Consume sashimi-style tuna preparations the same day. Leftover marinated tuna should be stored in an airtight container in the refrigerator and used within 24 hours. Do not refreeze raw tuna once thawed.