Classic Tuna Nigiri Sushi
Traditional dish · Japanese
A traditional and elegant sushi preparation featuring perfectly seasoned sushi rice topped with a slice of fresh, high-quality tuna. Nigiri is a fundamental sushi form, emphasizing the purity of its ingredients.
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Ingredients
- Sushi rice3 cups
- Rice vinegar1/2 cup
- Sugar2 tbsp
- Salt1 tsp
- Fresh tuna (sushi-grade)1 lb
- Wasabi pasteto taste
- Soy saucefor serving
- Pickled gingerfor serving
Steps
- 1
Rinse sushi rice until water runs clear. Cook rice according to package directions.
- 2
While rice is cooking, gently heat rice vinegar, sugar, and salt until sugar and salt dissolve. Do not boil. Let cool.
- 3
Once rice is cooked, transfer to a large non-metallic bowl. Gradually pour the vinegar mixture over the rice while gently folding and fanning to cool and distribute the seasoning evenly.
- 4
Cut the tuna into thin, uniform slices, approximately 3x1.5 inches and 1/4 inch thick.
- 5
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 2 tbsp) and gently form it into an oval mound.
- 6
Dab a tiny amount of wasabi paste onto the underside of a tuna slice.
- 7
Place the tuna slice, wasabi-side down, onto the rice mound. Gently press to adhere the tuna to the rice, shaping it into a neat nigiri.
- 8
Repeat with remaining rice and tuna. Serve immediately with soy sauce and pickled ginger.
