Tuna Nigiri
Craft the perfect Tuna Nigiri, a quintessential Japanese delicacy that’s as elegant as it is simple. This recipe combines glossy sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, with buttery slices of fresh, sashimi-grade tuna. Each piece is expertly hand-formed, with a subtle touch of wasabi paste enhancing the natural flavors of the fish. Ready in under an hour, Tuna Nigiri is an impressive dish for sushi enthusiasts, perfect as an appetizer or main course. Serve with soy sauce for dipping to highlight its umami richness. Whether you're a novice or a pro in sushi-making, this recipe is a must-try for an authentic at-home Japanese dining experience.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 pound Fresh tuna (sashimi-grade)
- 1 teaspoon Wasabi paste
- 1 tablespoon Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear, ensuring excess starch is removed.
Combine the rinsed rice and water in a rice cooker and cook according to the rice cooker's instructions.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until sugar and salt dissolve. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl. Use a wooden spatula to gently fold the vinegar mixture into the rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
Cut the fresh tuna into thin slices approximately 1/4 inch thick and about 2 inches long.
Wet your hands with water to prevent sticking, and take a small handful of sushi rice (about 2 tablespoons). Shape the rice into an oblong shape, similar to a small football, by applying gentle pressure.
Dab a small amount of wasabi paste onto one side of a tuna slice and place the slice, wasabi-side down, onto the shaped rice.
Use your fingers to press the tuna gently over the rice, ensuring it adheres securely.
Repeat the process with the remaining rice and tuna slices.
Serve the tuna nigiri with soy sauce on the side for dipping.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
