Albacore Tuna & Wild Salmon Nigiri Recipe

Rinse and soak

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain and transfer to a rice cooker or heavy saucepan. Add 440 ml water and let the rice soak 30 minutes if time allows.

Cook rice

If using a rice cooker, cook according to the cooker's white-rice setting. If using a saucepan, bring rice and water to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 60 ml rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a wooden or nonreactive bowl and, while still hot, gently fold in the vinegar mixture with a rice paddle or spatula so grains stay intact and glossy. Fan the rice as you fold to cool it to near body temperature (about 25–30°C). Keep covered with a damp towel until shaping.

In a small bowl combine 120 ml crème fraîche, 1 tbs fresh lemon juice, 0.5 tsp lemon zest, 1 tsp chopped fresh dill, 0.25 tsp fine sea salt and 0.25 tsp white pepper. Stir until smooth, taste and adjust seasoning (add a touch more lemon or salt if desired). Chill in refrigerator while you prepare fish. The sauce should be spoonable but not runny.

Slice fish

Keep fish chilled until ready to slice. Using a very sharp, long slicer or yanagiba-style knife, trim any sinew and slice the albacore and salmon into nigiri slices: about 2–3 mm thick, 6–7 cm long and 2.5–3 cm wide. For 200 g per fish you should get roughly 8–10 slices of each. Wipe the blade with a damp cloth between cuts for clean edges.

Prepare lemon

Zest half the lemon for the crème fraîche (already used above) and slice the remaining half into thin half-moons or remove a few small segments to squeeze lightly over finished nigiri as needed. Reserve 1 tsp lemon juice for the crème fraîche (already used).

Portion rice

Wet your hands with lightly salted water (about 1/4 tsp salt in a small bowl of water) to prevent sticking. Take about 20–25 g of cooled sushi rice (roughly 1.5 tablespoon compacted) and shape into an oblong mound with gentle pressure—compact but not crushed. Repeat to form 16–18 rice mounds (enough for both albacore and salmon slices).

Apply crème fraîche

Using the back of a small spoon, place a thin smear (about 1/2 tsp) of the lemon-dill crème fraîche onto the top center of each rice mound. This acts as a seasoning layer and adhesive for the fish.

Top with fish

Lay a slice of albacore or salmon over each dressed rice mound. Gently press the fish to adhere to the rice and shape the nigiri with your fingers—press the fish slightly onto the rice so it hugs the mound. Alternate pieces so you present both albacore and salmon across the plate.

Finish with roe and herbs

Using a small spoon, place a small teaspoon (about 1/4–1/2 tsp) of salmon roe atop selected nigiri pieces—ideally on salmon nigiri and a few albacore pieces for variety. Sprinkle a tiny pinch of finely chopped dill or snipped chive over the roe for a fresh herbal note. If you like, add a barely perceptible squeeze of lemon over the albacore pieces for brightness.

Arrange nigiri on a chilled plate. Serve immediately with soy sauce, pickled ginger and optional wasabi on the side. Advise diners to take a piece of nigiri, optionally dab a small amount of wasabi on the fish (not in the soy bowl), then lightly touch fish to soy (not rice) and eat in one or two bites. Nigiri is best consumed within 30 minutes of assembly for optimal texture.