Maguro tuna nigiri

Ingredients

Preparation

1. 1

   Rinse the rice thoroughly

   Place the rice in a large bowl and cover it with cold water. Gently swirl it with your fingers for five to ten seconds, then immediately discard the cloudy water. Add fresh water, move the rice gently and drain again. Repeat four to six times until the water is almost clear. Finish by draining the rice in a fine sieve for ten minutes without rubbing or crushing the grains.

2. 2

   Soak the rice

   Place the drained rice in a heavy-bottomed saucepan and add exactly 216 millilitres of water. Soak for thirty minutes at room temperature. This resting period allows water to reach the centre of each grain and ensures even cooking without a hard core.

3. 3

   Cook the rice covered

   Cover the saucepan with a tight-fitting lid and bring to a boil over medium heat without lifting the lid. As soon as boiling is evident, reduce to the lowest heat and cook for twelve minutes. Turn off the heat and leave the rice to rest for another ten minutes, still covered. Do not open the lid during cooking or resting because the trapped steam is essential to the final texture.

4. 4

   Prepare the sushi seasoning

   While the rice cooks, combine the rice vinegar, sugar and salt in a small saucepan. Warm over very low heat for one to two minutes, only until the sugar and salt have fully dissolved. Do not boil because vigorous boiling would weaken the vinegar aroma. Remove from the heat and allow to cool slightly.

5. 5

   Season and cool the rice

   Transfer the hot rice to a large non-metallic dish or a lightly dampened hangiri. Drizzle the seasoning evenly over the surface. Using a damp rice paddle, cut vertically through the rice, then lift and turn small sections. Continue for two to three minutes without crushing the grains. Fan the rice at the same time, or place it in a gentle airflow, until it becomes glossy and reaches approximately body temperature. Cover it with a clean, slightly damp cloth to prevent drying.

6. 6

   Trim and firm the tuna

   Gently pat the tuna block dry with paper towels. Remove membranes, tough fibres and uneven edges. Place the tuna in the coldest part of the refrigerator for ten to fifteen minutes, or in the freezer for five minutes, so it becomes firm without beginning to freeze. This firmness makes clean, even slicing easier.

7. 7

   Slice the maguro

   Identify the direction of the muscle fibres and position the tuna so you cut across them. With a long, very sharp knife, cut eight slices measuring roughly six to seven centimetres long, three centimetres wide and four to five millimetres thick. Draw the blade towards you in one continuous motion rather than sawing. Keep the slices covered and chilled while shaping the rice.

8. 8

   Shape the rice portions

   Prepare a bowl of cold water and lightly dampen your hands. Divide the rice into eight portions of about twenty-five to thirty grams each. Hold one portion in your hand and press it very gently into a compact oval measuring five to six centimetres. The rice should hold together while remaining airy: two or three light presses are enough, as heavy compression would make the nigiri dense and heavy.

9. 9

   Assemble the nigiri

   Place a tuna slice in your palm with its smoothest side against your hand. If desired, spread a rice-grain-sized amount of wasabi in the centre of the fish. Place one rice portion on top of the tuna, then gently press the top and sides to join the two elements. Turn the nigiri over, adjust the slice so it drapes neatly over the rice and repeat with the remaining portions.

10. 10

    Plate and serve immediately

    Arrange two nigiri per person on cool, but not ice-cold, plates. Serve immediately with soy sauce and pickled ginger. Ideally dip only the tuna side into the soy sauce so the rice does not become soaked or fall apart.

Tips & tricks

• Use only tuna sold as sashimi grade or specifically intended to be eaten raw, and keep it refrigerated until slicing.
• Weigh the rice and water rather than relying on approximate volume measurements for consistent cooking.
• Rinse the rice several times without crushing the grains until the water is nearly clear, otherwise excess starch will make it gummy.
• After cooking, leave the rice covered for ten minutes: this finishes the steaming process and distributes moisture evenly through the grains.
• Fold in the seasoning with a rice paddle using cutting and lifting motions rather than stirring vigorously.
• Work with lightly damp hands to prevent sticking, but do not soak them because excess water weakens the nigiri.
• Slice the tuna across the grain with a very sharp knife in one long stroke to obtain a clean surface.
• Serve the nigiri cool rather than ice-cold so the texture of the tuna and the acidity of the rice remain perceptible.

Variations

• Replace lean red tuna with chutoro, a more marbled and buttery cut of tuna.
• Brush the tuna very lightly with soy sauce before serving for nikiri-style nigiri.
• Add a thin slice of spring onion between the rice and tuna for a fresh, mildly pungent note.
• Place a tiny amount of yuzu kosho on the tuna for a citrusy and spicy variation.
• Briefly sear the surface of the tuna with a blowtorch to make aburi maguro nigiri.
• Replace part of the rice vinegar with red akazu vinegar for a deeper, more traditional rice flavour.

Storage

Nigiri are best eaten immediately after assembly. Do not leave them at room temperature for more than two hours. If necessary, refrigerate the raw tuna and rice separately in airtight containers for no longer than twenty-four hours, then allow the rice to lose some of its chill before shaping. Do not freeze assembled nigiri, and never reuse tuna that has remained unrefrigerated for an extended period.

Nutrition facts(per serving)

What to serve with this recipe?

• Sencha green tea
• Chilled junmai sake
• Light miso soup
• Sunomono cucumber salad

Frequently asked questions