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tuna sushi recipe delight

Perfect Fresh Tuna Sushi

This elegant fresh tuna sushi features premium sushi-grade fish atop perfectly seasoned rice. The simplicity of this classic nigiri preparation allows the ocean-fresh flavors to shine through, creating a restaurant-quality experience in your own kitchen.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 piece
Course: Appetizer
Cuisine: Japanese
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ounce cooked sushi rice seasoned with rice vinegar, sugar, and salt
  • 1 ounce sushi-grade fresh tuna deep red with minimal sinew
  • Wasabi optional, for serving
  • Soy sauce optional, for serving
  • Pickled ginger optional, for serving

Equipment

  • Small bowl of water with rice vinegar
  • Sharp knife

Method
 

  1. With slightly dampened fingers, gently mold the cooked sushi rice into an oval shape about the size of your thumb. The rice should hold together without being compressed too firmly.
  2. If desired, place a tiny dab of wasabi on top of the rice.
  3. Carefully place the slice of fresh tuna on top of the rice with a light touch - pressing too hard will crush the rice, while too gentle a placement might cause the fish to slide off.
  4. Arrange the finished nigiri on a plate and serve at room temperature with optional soy sauce and pickled ginger on the side.

Notes

For the best experience, dip only the fish side (not the rice) into soy sauce when eating. The rice should be at room temperature when forming the nigiri, as cold temperatures will make it harder to work with and dull the flavors.
This recipe can be scaled up easily to make multiple pieces. Store any unused sushi-grade fish properly refrigerated and consume within 24 hours for optimal freshness and safety.
For a variation, try briefly torching the top of the tuna for an 'aburi' style preparation that creates a melt-in-your-mouth texture while maintaining the raw center.