Tuna Nigiri Recipe

Rating 5.0
| 0
Tuna nigiri, also known as maguro nigiri, features a thinly sliced piece of tuna over a perfectly rectangular seasoned rice ball. Nigiri means two fingers in Japanese, which is where this small and delicious treat gets its name from.
Chef Vivian and Chef Michi are a husband and wife dynamic culinary duo, each bringing more than 30 years of professional culinary experience to the table. Chef Vivian is a highly respected and lauded private chef, caterer, and cooking class instructor. Chef Michi is a master of all things authentic Japanese sushi. Together, Chef Vivian and Chef Michi are a culinary force to be reckoned with in the kitchen.


2 cup(s)
sushi rice
2 cup(s)
3 tblsp
rice vinegar
2 tblsp
1 tsp
2 oz
yellowfin or bluefin sushi-grade tuna
soy sauce, for serving
wasabi, for serving
pickled ginger, for serving

Directions 11 steps | 55 Minutes

Step 1

Prepare the sushi rice. Wash the sushi rice thoroughly with cool water.

Step 2

In a covered pan or in the bowl of a rice cooker, combine the sushi rice and water. Cook the sushi rice on low heat for 20 minutes.

Step 3

Prepare the sushi rice seasoning. In a small bowl, mix the rice vinegar, sugar and salt until the sugar is dissolved. Set aside.

Step 4

Transfer the cooked rice into a flat bowl or container.

Step 5

Slowly add the sushi rice seasoning while the rice is still hot. Continuously mix the sushi rice with a rice spoon until the rice comes to room temperature.

Step 6

On a cutting board with a sushi knife or very sharp knife, thinly slice the fish against the fiber (lines), at a 45° angle. The fish should not be too thin or too thick. The size of the cut should be ½-inch wide and 2-inches long.

Step 7

Have a bowl of water next to you, wet your hands and start shaping the rice balls for the nigiri. Each rice ball should not exceed 25 grams.

Step 8

Shape a rectangle out of the rice balls first. Then cradle the rice ball in your palm and push down on it with your index finger and rotate until your rice ball looks like a well-defined rectangle.

Step 9

Place the thinly sliced fish in your hand at the base of your fingers and add a small dab of wasabi to the center of the fish.

Step 10

Next, place the rice on top of the fish and press down gently with your index finger. Flip the piece of sushi over so that the fish-side faces up. Repeat the same steps with the remaining ingredients: shape first and cradle, then rotate and serve.

Step 11

Plate by placing a small amount of wasabi and pickled ginger on the right side of your plate. Enjoy with your favorite soy sauce.

Nutrition Per Serving
View All
0.7 g
10.3 g
84.3 g


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