Tuna Foie - Nigiri Recipe

Rinse and Cook Rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high, then cover, reduce heat to low and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare Sushi Vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until sugar and salt dissolve. Warm slightly (microwave 10–15 seconds) if needed to dissolve completely, then cool to room temperature.

Season Rice

Transfer hot cooked rice to a wooden hangiri or a wide shallow bowl. Gently fold in the sushi vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to coat grains without smashing. Fan rice while mixing to cool to just above room temperature (about 5–8 minutes). Keep covered with a damp cloth until forming nigiri to prevent drying.

Portioning: With wet hands (to prevent sticking), form the seasoned rice into oblong nigiri mounds of about 20–22 g each (roughly 10–12 pieces from this quantity). Gently compress to hold shape but avoid packing too tightly.

Make Tare (Flavor Glaze)

In a small saucepan combine 1/2 cup soy sauce, 2 tbs mirin, 2 tbs sake, 2 tsp sugar and 2 tbs katsuobushi. Bring to a gentle simmer over medium heat, stir to dissolve sugar, then reduce heat and simmer very gently 3–4 minutes to meld flavors. Remove from heat and let sit 10 minutes. Strain through a fine sieve, pressing on the bonito to extract liquid. Return strained liquid to the pan and simmer until slightly reduced and syrupy (about 4–6 minutes). Cool to room temperature. This tare will be glossy and slightly viscous.

Slice Tuna

Using a very sharp, long-bladed knife, slice the sashimi-grade tuna across the grain into 10–12 thin slices about 2–3 mm thick and 6–7 cm long suitable to drape over the rice mounds. Keep tuna chilled until ready to assemble.

Lightly Glaze or Brush

If desired, lightly brush each tuna slice with a small amount of tare (use a silicone brush). Alternately, for a slightly smoky/charred finish, quickly sear the surface of each slice with a kitchen torch just until the tare begins to glaze (10–15 seconds) — avoid cooking through. If using oil or melted butter, brush a hair-thin layer on the tuna before torching to promote browning. Allow glazed tuna to rest 30 seconds so tare sets slightly.

Wasabi: Optional — place a small dab (~1/8–1/4 tsp) of wasabi on top center of each rice mound (or between rice and fish if you prefer) to taste.

Top with Tuna: With wetted hands, take a prepared rice mound, lay a tuna slice over the rice, pressing gently so it adheres and the fish conforms to the rice shape. If you prepared tare-glazed tuna, position the seam at the bottom so the glossy top faces up.

Final Seasoning: Sprinkle a very light pinch of Maldon sea salt flakes (a few flakes, total ~1/16 tsp per nigiri) on top of each piece to accentuate flavor. If you used tare and torching, taste first and use salt sparingly. Repeat for all pieces.

Serve: Arrange tuna nigiri on a plate. Serve immediately with pickled ginger and additional tare on the side if you want extra dipping. Nigiri is best eaten within 20–30 minutes of assembly for optimal rice texture and fish freshness.