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Ingredients
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Sushi rice
Tuna & finishing
Method
Sushi rice
Rinse and soak rice
Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains until the water runs mostly clear (about 2–3 minutes). Drain. Transfer rice to a small pot or rice cooker and add 120 ml water. Let rice soak 20–30 minutes if time allows.
Cook rice
If using a pot: bring the rice and water to a boil over medium-high heat uncovered, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and keep covered for 10 minutes to steam. If using a rice cooker, follow manufacturer instructions and cook until cycle completes.
Season rice
While rice cooks, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wooden or wide non-reactive bowl. Pour the vinegar mixture evenly over the rice. Using a wooden spatula or rice paddle, cut and fold the rice to mix while fanning or allowing to cool gently. Aim to cool rice to slightly above room temperature (warm but not hot).
Portion rice
With slightly wet hands (to prevent sticking), divide the seasoned rice into 8 equal portions. Press each portion gently into an oblong mound about 1.5–2 inches long and 1/2–3/4 inch high to form the nigiri rice base. Keep covered with a damp cloth to prevent drying while you prepare tuna.
Tuna & assembly
Prepare tuna
Using a very sharp knife, trim any connective tissue from the 8 oz tuna and slice across the grain into 8 slices about 2.5–3 inches long, 1–1.5 inches wide, and 1/8–1/4 inch thick. Aim for slightly tapering slices so they drape nicely over the rice. Keep tuna chilled until ready to use.
Assemble nigiri
Place one tuna slice on your palm, smear a small pea-size amount of wasabi (about 1/8 tsp) in the center underside of the slice (or on the rice if you prefer). Pick up a rice mound and gently press the tuna over the rice so it adheres, forming a neat nigiri. Repeat for all 8 pieces. If using nori strips, wrap a thin strip around the middle of each finished nigiri and press to seal.
Finish and serve
Arrange maguro nigiri on a serving platter. Optionally sprinkle a tiny pinch of toasted sesame seeds over the fish for visual contrast. Serve immediately with soy sauce, pickled ginger, and extra wasabi on the side. Consume within 30–60 minutes for best texture and freshness.