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sushi recipe

Restaurant-Quality Tuna Sushi at Home

This handcrafted tuna sushi recipe features melt-in-your-mouth sashimi-grade tuna and perfectly seasoned sticky rice for an elegant, restaurant-worthy bite.
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Servings: 1 servings
Course: Appetizer
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Nigiri Ingredients
  • 1 ounce sashimi-grade tuna sliced against the grain
  • 1 ounce sushi rice cooked and seasoned with rice vinegar, sugar, and salt
Optional Accompaniments
  • wasabi optional, for assembly
  • soy sauce for serving
  • pickled ginger for serving

Equipment

  • sharp knife
  • Small bowl

Method
 

  1. Slice the sashimi-grade tuna into thin pieces against the grain using a very sharp knife, making clean, decisive cuts. If desired, place a small dab of wasabi on one side of the fish.
  2. With slightly moistened hands (use water with a splash of rice vinegar to prevent sticking), shape the seasoned sushi rice into an oval mound. Ensure the rice is at room temperature.
  3. Gently place the tuna slice on top of the rice oval, pressing lightly to adhere without crushing the rice.

Notes

Use sashimi-grade tuna from a reputable fishmonger for both safety and optimal flavor.