Maguro ‡ Recipe

inspect and prepare

Start with a sushi-grade bigeye tuna loin stored at 32–38°F (0–3°C). Pat the loin dry with paper towels. Trim any bloodline or dark muscle: remove with a sharp knife in thin slices until the exposed flesh is even and bright red.

brine (optional, for texture and seasoning)

Dissolve 1 tsp kosher salt in 1 cup ice water. Briefly submerge the trimmed tuna for 30–60 seconds to lightly season and firm the flesh. Remove and pat dry thoroughly with paper towels.

slice for sashimi / nigiri

Using a very sharp, single-stroke sashimi knife held at a slight angle, slice the tuna across the grain. For sashimi: cut 1/4-inch (6–7 mm) thick slices, about 2–2.5 inches long and 1–1.5 inches wide. For nigiri: cut slightly smaller pieces about 3 x 1.5 inches and 1/4 inch thick so they rest over rice. Wipe the knife with a damp cloth between cuts to keep clean, and make long, single strokes rather than sawing.

prepare seasoned rice (if not prepped)

If rice is not already cooked: cook 1 cup short-grain sushi rice according to package instructions and cool slightly. While still warm, season with 1 tbs rice vinegar, 1 tsp sugar and 1 tsp salt — fold gently to avoid smashing grains. Let rice come to near room temperature before shaping (warm but not hot).

shape nigiri

Wet your hands with the small bowl of water to prevent sticking and rub a little water with your thumbs to keep rice from sticking. Take about 20–25 g (roughly a tablespoon and a half; adjust visually) of rice and shape it into an oblong mound with a gentle but firm pressure (compact, not crushed). Place a thin dab of wasabi on top of the rice or on the underside of the tuna slice (as preferred). Lay the tuna slice over the rice and press gently to adhere, cupping with your fingers for shape.

Arrange nigiri and sashimi slices on a chilled plate: place nigiri pieces with the tuna side up and sashimi slices fanned or lined neatly. Serve with small bowls of soy sauce, a small mound of wasabi, and pickled ginger on the side. Offer optional micro shiso or thinly sliced green onion as a garnish for a fresh note.

Consume immediately: maguro is best eaten fresh. For sashimi, diners may dip the fish lightly into soy sauce (fish-side, not rice-side) and add wasabi to taste. For nigiri, dip the fish edge into soy sauce to avoid oversaturating the rice.

Keep your knife moist and wipe between cuts for clean edges. After service, clean and sanitize cutting board and knife. Store any leftover tuna wrapped tightly and kept cold; use within 24 hours for best quality.