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Ingredients
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Ingredients
Method
Directions
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a bowl.
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm cooked rice and gently fold it in. Allow the rice to cool to room temperature.
Slice the Tuna
Using a sharp knife, slice the sushi-grade tuna loin against the grain into thin slices, about 1/4 inch thick.
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tablespoons) and mold it into an oval shape.
Assemble the Nigiri
Place a slice of the tuna on top of the molded sushi rice. If desired, add a small amount of wasabi between the rice and tuna.
Serve
Arrange the nigiri on a plate, serve with soy sauce and nori sheets on the side for dipping.
