Maguro/tuna Recipe
Make Maguro/tuna Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Tuna & Toppings
Assembly (optional nigiri shaping)
Method
Sushi Rice
- 1
Rinse and cook rice
Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold running water, swirling until the water runs clear (about 2–3 minutes). Drain. Transfer rice to a small pot with 1.6 cups water, cover, bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer for 12 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.
- 2
Prepare sushi vinegar
While rice cooks, combine 3 tablespoons rice vinegar, 1.5 tablespoons granulated sugar and 3/4 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm gently (10–15 seconds in microwave) if needed to dissolve fully, then cool to room temperature.
- 3
Season rice
Transfer cooked rice to a wide shallow bowl (a wooden hangiri if available). Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or spatula using cutting and fanning motions to coat each grain without smashing. Fan the rice while folding to cool to just above room temperature (5–8 minutes). Cover with a damp cloth to keep moist until assembly.
Tuna & Toppings
- 4
Prepare tuna
Pat the 10 oz sushi-grade maguro loin dry with paper towels. Using a very sharp knife, trim any sinew and silver skin. Cut into 10 even slices approximately 3/4 to 1 inch wide, about 1/4 inch thick if making nigiri, or into 1/2-inch cubes if serving as sashimi or poke-style. Lightly season adjacent sides with 1/4 teaspoon kosher salt and brush or very lightly drizzle 1/2 teaspoon toasted sesame oil over pieces to enhance flavor (optional).
- 5
Prepare condiments
Place soy sauce in a small dipping bowl and mix or place a dab of wasabi on the plate for guests to add. Set out pickled ginger and toasted sesame seeds and thinly sliced scallion for garnish.
Assembly (Nigiri or Sashimi)
- 6
Shape nigiri (optional)
If making nigiri: wet your hands lightly with warm water to prevent sticking. Take about 2 tablespoons (approx. 20–25 g) of seasoned sushi rice and form into an oblong mound by gently pressing and shaping with your fingertips—apply enough pressure that the rice holds together but is not crushed. If desired, smear a thin line of wasabi on one side of the tuna slice.
- 7
Top rice with tuna
Place a slice of maguro over each rice mound, pressing gently so it adheres. For sashimi-style serving, arrange tuna slices on a chilled plate without rice. Sprinkle a pinch of toasted sesame seeds over each piece and scatter sliced scallion on top of some pieces for color and aroma.
- 8
Serve
Serve immediately at room temperature with soy sauce and pickled ginger on the side. Eat nigiri by dipping the fish side (not the rice) briefly into soy sauce to avoid oversaturating the rice. Sashimi can be dipped directly. Consume promptly for best texture and flavor.