Red Tuna Nigiri Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh strainer or large bowl. Rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes.

Soak and cook

Transfer rinsed rice to a rice cooker or medium pot. Add 2 1/4 cups water and a piece of kombu if using. Let rice soak 20–30 minutes. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered off heat 10 minutes.

Prepare seasoning

While rice cooks, combine 3 tbs rice vinegar, 1 1/2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Cool briefly.

Mix rice

Transfer cooked rice to a large shallow wooden or nonreactive bowl (hangiri or wide bowl). Remove kombu. Gently fold the warm seasoning into the rice with a rice paddle or spatula using slicing motions to avoid crushing grains. Fan rice or let air circulate to cool to slightly above room temperature (about 5–10 minutes) while continuing gentle folding so rice becomes glossy. Keep covered with a damp cloth until shaping.

Prepare tuna

Using a very sharp, clean knife lightly oiled, trim 10 oz sashimi-grade red tuna of skin and any sinew. Slice across the grain into 10 uniform slices about 1/4 inch (6 mm) thick and 2–3 inches long for nigiri. Keep fish chilled until assembly.

Portion rice

Wet your hands lightly with water or a little rice vinegar-water (to prevent sticking). Take about 18–20 g (roughly 2 tablespoons) of seasoned rice and form into an oblong bite-sized pillow by cupping rice and gently pressing with fingertips — shape should be firm but not crushed. Repeat for 10 pieces and place on a slightly damp tray or plate.

Assemble nigiri

Place a thin dab (~1/8 tsp) of prepared wasabi on one side of each tuna slice. Lay the tuna slice (wasabi side down) over each rice pillow. Gently press the fish to the rice using your index and middle finger of one hand while holding the rice with the other to form a secure bond. Wipe the knife and re-oil between cuts if needed.

Finish and garnish

Optionally sprinkle a pinch of toasted sesame seeds over each piece or garnish with microgreens/chives. Arrange nigiri on a plate and serve immediately with soy sauce and pickled ginger on the side.

Serving notes

Serve at room temperature for best texture (rice slightly warm or room temp, fish chilled). Eat within 30 minutes for optimal quality. Use soy sauce sparingly; if desired, dip the fish side lightly into soy sauce rather than the rice side to avoid soaking rice.

Keep a small bowl of water nearby to wet hands between shaping to prevent sticking. Keep the fish chilled until the moment of assembly. Clean and lightly oil the slicing knife between cuts to maintain clean edges on the tuna slices.