Tuna nigiri - how to make tuna nigiri sushi - japanese food recipe

raw fish

🥗Healthier: cooked seafood

💰Cheaper: canned fish

Canned fish is more affordable and still offers great flavor.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is healthier while white rice is more economical.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish mimics wasabi's heat at a lower cost.

nori

🥗Healthier: soy paper

💰Cheaper: lettuce leaves

Soy paper is a gluten-free alternative, while lettuce is a budget-friendly wrap.

Introduce the dish: Tuna Nigiri and Tuna Sashimi.

Discuss the best fish for sushi, highlighting Blue-Fin Tuna and its high price.

Mention alternatives like Yellow-Fin Tuna and emphasize the importance of freshness.

Explain that tuna does not require freezing to be sushi-grade due to its low parasite risk.

Show the two varieties of tuna: Akami (leaner cut) and Otoro (fattier cut).

Demonstrate slicing tuna using a sharp knife (Miyabi or Yanagiba).

Explain the cutting technique called Sogizukuri for slicing tuna.

Slice the tuna into thin pieces, emphasizing the need for a sharp knife, especially for Otoro.

Begin assembling Nigiri Sushi with sliced fish, wasabi, and sushi rice.

Take a quail's egg size of rice, form it into an oblong shape with your right hand.

Place tuna over your fingers (not palm) and add wasabi on top of the fish.

Press the rice over the tuna with your thumb, correcting the edges with your fingers.

Shape the sushi by pressing the sides with your thumb and index finger.

Turn the sushi over and shape it again, pressing the sides firmly.

Repeat the process with Akami Tuna, demonstrating the same steps for assembly.

Finish the Nigiri by adding soy sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens