Maguro Recipe

Inspect and trim

Pat the tuna dry with paper towel. Inspect for any silver skin, bloodline, or connective tissue. Use a sharp knife to trim away the darker bloodline and any sinew, leaving a clean, uniformly colored loin.

Portion and season

For sashimi: Cut the loin into 6–8 slices (about 1/4–1/3 inch thick) using a single smooth pull stroke of the knife. For nigiri: cut 6–8 slightly thinner slices (about 1/8–1/4 inch) about 2–3 inches long and 1 inch wide so they drape over rice. Lightly sprinkle both sides of the tuna with sea salt. If using mirin, brush a light film on the surface (about 1 tsp total) and quickly torch or sear for 1–2 seconds if you want a very light glaze (optional).

Chill

If not serving immediately, place the sliced tuna on a plate, cover with plastic wrap and keep chilled in the coldest part of the refrigerator for up to 30 minutes. For sashimi, remove from fridge 5 minutes before serving to take off the chill slightly.

Rinse and cook rice

Rinse the sushi rice under cold water until the water runs mostly clear. Drain and combine rice with 1.1 cups water in a small pot or rice cooker. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest covered 10 minutes off heat.

Season rice

While rice cooks, combine rice vinegar, sugar and fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a shallow wooden or glass bowl. Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or wooden spoon, fanning if possible to cool quickly. Aim for sticky but separate grains. Let rice come to near room temperature (slightly warm) before forming nigiri.

Form nigiri

Wet your hands lightly with the small bowl of water to prevent sticking. Take about 18–20 grams (roughly 1.5 tablespoons) of rice and form into an oblong 2-inch by 1-inch oval with a gentle but firm squeeze. Smear a tiny dab (about 1/8 tsp) of wasabi on the underside of the tuna slice (or on the rice if preferred). Place the tuna slice over the rice and press gently to adhere. Repeat to make 6–8 nigiri.

For sashimi: arrange the tuna slices on a chilled plate or on shredded daikon radish, leaving space between pieces. Serve with small mounds of wasabi and pickled ginger on the side and soy sauce for dipping. For nigiri: place formed nigiri on a serving platter, garnish each piece lightly with toasted sesame seeds if desired, and serve with wasabi, gari and soy sauce.

Storage and safety: Consume sashimi and nigiri the same day of purchase for best quality. Keep chilled (below 40°F / 4°C) until serving. Discard any fish left at room temperature for more than 2 hours.