Tuna Lover Recipe

Cook and season rice

If you don't already have cooked rice, rinse 1 cup short-grain rice until water runs clear, then cook per package instructions to yield about 1 1/4 cups cooked rice. While rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small bowl and stir until dissolved. When rice is hot, transfer to a wooden or wide bowl, gently fold in the vinegar mixture with a shamoji or spatula in cutting motions to avoid crushing grains. Fan the rice as you fold to cool to body temperature. Cover with a damp towel until use.

Portion the rice for each component: reserve roughly 1 cup seasoned rice for the nigiri and 6–7 tbs for the 3 sushi pieces and roll (3 tbs for the roll, 3 tbs for the 3 pcs). Keep rice covered to prevent drying.

Slice tuna for nigiri and sashimi

Keep the tuna cold. Using a very sharp knife dipped in water, cut the 8 oz tuna loin into 4 equal slices for nigiri (about 2 oz / 55 g each), slicing at a 45° angle into pieces roughly 2.5–3 inches long, 1.5 inches wide, and about 1/4 inch thick. Set on a chilled plate covered with plastic wrap.

Portion additional pieces

Slice 2 oz of tuna into one extra piece for the 3-piece sushi set. Prepare 2 oz of salmon or shrimp for the other two pieces (slice salmon thinly or cook/shrimp as needed).

Dice tuna for the roll

Dice 3 oz sushi-grade tuna into small uniform cubes (~1/4 inch). In a small bowl combine diced tuna with 1 tbs Japanese mayonnaise, 1/2 tsp sriracha (adjust to desired heat), and 1 tbs thinly sliced scallion. Mix gently and set aside in the refrigerator until ready to roll.

Julienne ~2 tbs cucumber, remove seeds to avoid extra moisture. Toast 1/2 tsp sesame seeds in a dry pan over low heat for 1 minute until fragrant if using.

Shape rice

Wet your hands lightly with water (and a little rice vinegar to reduce sticking). Take about 2 tbs of seasoned rice and form into an oblong mound by cupping it and pressing gently — not too compact, but enough that it holds together. Repeat to make 4 portions.

Assemble nigiri

Smear a thin dab (about 1/8 tsp) of wasabi on the underside of each tuna slice (optional). Place each tuna slice over a rice mound and press gently to adhere. Arrange 4 nigiri on a plate. Keep refrigerated briefly if not serving immediately.

Make remaining 3 pieces

Using the reserved 3 tbs rice, form three small rice mounds (~1 tbs each). For each piece: place a thin slice of tuna on one mound, salmon on another (or a cooked shrimp pressed over rice). Add a small dab of wasabi between fish and rice if desired. These can be nigiri-style to complement the 4 tuna nigiri.

Prepare nori and rice

Place the nori sheet shiny-side down on a bamboo mat covered with plastic wrap. Wet your hands and spread the reserved 3 tbs of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge without rice to seal the roll.

Add fillings

Across the center of the rice, lay a line of the spicy diced tuna mixture (from earlier), then a thin line of julienned cucumber and a few scallion slivers. Sprinkle a few toasted sesame seeds on top if using.

Roll and slice

Use the mat to roll the nori tightly over the filling, pressing gently to form a compact cylinder. Seal the edge with a little water on the bare nori strip. Using a sharp wet knife, slice the roll into 6–8 even pieces, wiping the blade between cuts to keep slices clean.

Arrange the plate with the 4 tuna nigiri, the 3 assorted pieces, and the 6–8 slices of tuna roll. Garnish with pickled ginger and a small dish of soy sauce. Optionally top a few pieces with extra scallion or sesame seeds.

Serve immediately at cool room temperature. Consume raw tuna the same day it was purchased and keep chilled until serving.