Maguro Recipe

Prepare rice

Rinse the short-grain sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and let rice sit 10 minutes. Combine 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 to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar, and salt in a small bowl (microwave briefly or stir until dissolved). Transfer cooked rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using slicing motions to separate grains and cool the rice to near room temperature (fanning helps). Cover with a damp cloth to keep from drying.

Prepare tuna

Pat the maguro dry with paper towels. Using a very sharp knife, trim any sinew and remove thin outer pieces. For sashimi-style: slice the tuna against the grain into 1/4-inch to 1/2-inch thick slices, about 2.5–3 inches long. For nigiri-style: cut slightly thicker, roughly 3/8–1/2 inch thick, and about 3 inches long. Keep pieces chilled until plating.

Prepare dipping sauce and garnishes: pour soy sauce into a small dish for dipping. Mix wasabi paste with a small amount of soy sauce if desired or serve wasabi on the side. Thinly slice scallions and set aside. Toast sesame seeds in a dry pan over medium heat until fragrant (30–60 seconds). Keep pickled ginger and shiso leaves ready on the serving plate.

Form nigiri (if making): Wet your hands lightly with a 1:1 water and rice vinegar mixture to prevent sticking. Take about 18 g (roughly 1.5–2 tablespoons) of seasoned rice and compress gently into an oblong shape. Smear a very small amount (about 1/8–1/4 tsp) of wasabi on the underside of the tuna slice, then press the fish onto the rice. If desired, brush the top of the tuna lightly with mirin using a pastry brush for shine.

Plate and garnish: Arrange tuna slices or nigiri on a chilled plate. Sprinkle toasted sesame seeds and sliced scallions over sashimi pieces, or place a small dot of wasabi and a shiso leaf alongside. Serve with soy sauce, pickled ginger, and extra wasabi.