Nigiri Sushi with Maguro (Tuna Nigiri)

Name: Nigiri Sushi with Maguro (Tuna Nigiri)
Cuisine: Japan
Ingredients: 1 small handful (about 20g) Sushi rice (shari); 1 piece (about 30g, sashimi-grade) Fresh tuna (maguro) slice; small dab Wasabi paste; for dipping Soy sauce; for palate cleansing Pickled ginger (gari); for rice seasoning Rice vinegar, sugar, salt

A recipe from Japan.

🇯🇵 JapanjapaneserawFishglutenFreedairyFreenutFreesoyFreeOptioneggFreelowCarb

Nutrition (per serving)

150Calories

20 gProtein

2 gSugar

300 mgSalt

Ingredients

1 small handful (about 20g) Sushi rice (shari)
1 piece (about 30g, sashimi-grade) Fresh tuna (maguro) slice
small dab Wasabi paste
for dipping Soy sauce
for palate cleansing Pickled ginger (gari)
for rice seasoning Rice vinegar, sugar, salt

Method

Prepare sushi rice: Wash 1 cup short-grain rice until water runs clear, cook with 1.2 cups water until tender, then season with a mixture of 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt while hot, fanning to cool and achieve shiny texture.
Ensure tuna is fresh, sashimi-grade; slice against the grain into a rectangular piece about 5cm x 3cm x 1cm thick, with a slight curve to fit the rice.
Moisten hands with water mixed with rice vinegar to prevent sticking; scoop a small handful of rice and gently form into an oblong mound, pressing lightly to hold shape without compressing too much (aim for airy texture).
Dab a small amount of wasabi on the underside of the tuna slice for subtle heat.
Place tuna slice atop the rice mound, pressing gently so it adheres but doesn't squash the rice; the tuna should drape slightly over the edges for aesthetic balance.
Serve immediately on a wooden geta board or plate, with soy sauce in a small dish for dipping (dip fish side down), pickled ginger on the side to cleanse palate between bites, and wasabi for additional heat if desired.
Consume in one bite if possible, appreciating the contrast of cool fish, warm rice, and spicy wasabi.