Maguro Recipe

Inspect and chill

Keep the maguro chilled until ready to slice. Inspect for freshness: flesh should be firm, bright red, and have a clean ocean smell. Pat dry with paper towel. Lightly sprinkle with sea salt (about 1 tsp across the loin) and let rest 5 minutes, then blot off excess moisture.

Slice for sashimi

Use a very sharp, long, single-edged sashimi or filleting knife. For sashimi slices: cut at a 45-degree angle into 1/4-inch (≈6 mm) thick slices. Aim for pieces about 2–3 inches long. Wipe the blade between cuts with a damp cloth to keep clean cuts.

Slice for nigiri (optional)

For nigiri, cut slightly thicker slices (~1/3 inch / 8–9 mm) and longer to drape over rice (approx. 2.5 inches). If using a nori strip, you can wrap a thin band around the tuna and rice to secure.

Rinse and cook rice

Rinse the short-grain rice under cold water until the rinse runs mostly clear (3–4 times). Drain 10 minutes. Combine rice and 1.1 cups water in a heavy pot with a tight lid or rice cooker. Bring to a boil, then reduce to low, cover, and cook 12–14 minutes (or follow rice cooker instructions). Let rest covered 10 minutes off heat.

Season rice

While rice cooks, warm rice vinegar, sugar and fine sea salt gently until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl. Using a rice paddle, fold in the vinegar mixture while fanning the rice to cool quickly until slightly warm. Do not mash; you want glossy, slightly sticky rice. Let cool to body temperature before forming nigiri (so it holds shape but is comfortable to touch).

Form nigiri

Wet hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 20 g (roughly 1.25 tbsp) of rice and press gently into an oblong mound. Smear a tiny dab of wasabi on the underside of the tuna slice (optional), then lay the tuna over the rice and press lightly to adhere. If using nori strips, wrap one strip around the middle once to secure.

Plate sashimi

Arrange tuna slices on a chilled plate or platter with shiso leaf or microgreens as a bed if using. Sprinkle toasted sesame seeds lightly over some pieces if desired. Place pickled ginger and a small dish of soy sauce and wasabi on the side.

Serve

Serve sashimi immediately while tuna is chilled and rice (if used) is slightly warm. Instruct diners to place a small amount of wasabi into the soy sauce or on the fish as preferred, and eat with chopsticks or fingers. Consume within 30–60 minutes of service for best texture.

Final touches

For a refined finish, brush a tiny amount of soy sauce (or nikiri if available) on top of the tuna slices just before serving, or provide soy sauce on the side for dipping. Garnish each nigiri with a sliver of scallion or a light dust of toasted sesame for contrast.