Bluefin Tuna Tasting Recipe

Rinse and cook rice

Rinse the sushi rice under cold running water in a fine-mesh sieve or bowl, gently agitating with your hand, until the rinse water runs nearly clear (about 4–6 rinses). Drain for 10 minutes. Combine drained rice and 160 ml water in a small saucepan or rice cooker and cook according to rice cooker instructions or bring to a gentle boil, reduce to low, cover and simmer 14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice cooks, mix rice vinegar, sugar and fine sea salt in a small bowl until sugar dissolves. Transfer the hot cooked rice to a shallow wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a cutting/turning motion (do not smash), fanning or allowing steam to escape as you go so the rice cools to near body temperature (about 20–25°C). Cover with a damp towel and keep at room temperature; do not refrigerate.

Chill and inspect

Keep sashimi-grade bluefin tuna refrigerated until ready to cut. Pat the tuna dry with paper towels. Using a very sharp knife chilled in ice water and wiped dry between passes, trim away any sinew or discolored edges for clean presentation.

Slice for sashimi

For sashimi (6 pieces): Cut the tuna into six uniform slices about 6–7 mm thick and roughly 6–7 cm long. Make single smooth strokes with the knife at a slight angle away from you to produce clean, glossy slices. Arrange on a chilled plate, spacing pieces slightly apart.

Slice for nigiri

For nigiri (3 pieces): Cut three slices slightly larger and thinner than sashimi—about 5–6 cm long, 4–5 mm thick, and shaped to drape over a rice oval. Make a single smooth stroke per slice. Keep slices chilled on a plate covered lightly with plastic wrap until assembly.

Portion rice

Wet your hands with a mixture of water and a little rice vinegar (to prevent sticking). Take about 20–25 g (roughly 2 tablespoons) of seasoned sushi rice and form it into a compact oval about 1.5–2 cm high using gentle pressure — squeeze firmly but not so hard that the grains are crushed. Repeat to make 3 rice ovals.

Assemble nigiri

If using wasabi: smear a thin line (about 1/4 tsp) of wasabi on the underside center of each tuna slice. Lay each tuna slice over a rice oval and press gently so fish adheres to rice. Optionally, brush a tiny amount (a drop) of sesame oil or soy sauce onto the fish for aroma, or top with a few finely sliced green onion rings or a microgreen/shiso leaf for garnish.

Plate sashimi or nigiri

For sashimi option: place 6 tuna slices on a chilled plate with pickled ginger and a small dish of soy sauce. For nigiri option: arrange 3 nigiri pieces on the plate with gari, a small dish of soy sauce and optional garnishes. Serve immediately at room/cool temperature — tuna is best eaten soon after cutting.

Serve with soy sauce and pickled ginger. Use wasabi sparingly to taste. Consume promptly; do not leave raw fish at room temperature for extended periods. If preparing for others, inform diners that fish is raw and advise on allergy/sensitivity concerns.