Imagine whipping up tuna nigiri at home that looks and tastes like it's from your favorite sushi restaurant. This recipe will show you how to make tuna nigiri by breaking down the process into easy manageable steps covering everything you need to know from selecting and cutting the best sashimi-grade tuna to forming perfect rice balls.
If this is your first time making nigiri, tuna is a great fish to start with, thanks to its firm texture making it one of the easier types of fish to slice and handle. Then once you've mastered it you can apply your skills to other types of nigiri like shrimp and salmon nigiri. By the end, you'll be amazed at how simple it is to whip up restaurant-quality tuna nigiri in your own kitchen at a fraction of the cost.
Jump to:
- Why you'll love this recipe
- Ingredients
- Ingredient Notes
- Buying sashimi grade tuna
- The best tuna for nigiri
- How to cut tuna for nigiri
- Making sushi rice
- Hand water (Tezu)
- Getting the Perfect Rice-to-Tuna Ratio
- Quick Recipe Video
- Step-by-Step Instructions
- Expert Tips
- Serving suggestions
- People Often Ask
- Printable Recipe Card
- Tuna Nigiri
Why you'll love this recipe
- Perfect for beginners, with all the information and guidance you need to get delicious nigiri the first time.
- Packed with expert tips and troubleshooting advice.
- No need for fancy gadgets. Make perfect nigiri using tools you already have in your kitchen.
- Saves you $$$ on dining out.
Ingredients
Ingredient Notes
- Sushi rice: You'll need a batch of cooked Japanese short-grain rice that's seasoned with sushi vinegar (Sushizu).
- Sashimi grade tuna: Allocate about 0.5oz (15g) per piece. Each slice should be roughly 3 inches long, 1 inch wide, and ¼ inch thick.
- Wasabi (optional): A tiny dab between the tuna and rice adds an extra kick. It's available in powder and paste form.
- Rice vinegar: Is mixed with water to create hand water (tezu), preventing the sushi rice from sticking to your hands. Apple cider vinegar is a good substitute.
Buying sashimi grade tuna
Before you get started, you'll need to source high-quality tuna sashimi. Look for sushi grade or sashimi grade. These terms ensure the fish is safe to consume raw, having been frozen shortly after it's caught to eliminate any risk of foodborne illnesses.
You might find sashimi grade tuna in brick-shaped fillets, the right size for slicing into perfect nigiri pieces. If not, a precut tuna steak is your best option. Aim for a steak cut from the center of the loin, nearer to the head end, about 8oz/225g, measuring around 5.5 inches wide and 1 inch thick, without skin.
Buying your tuna from a trustworthy source is key. Asking local sushi spots where they source their fish is a great way to find premium providers. Ordering online is also a good option.
Always ask if the fish is suitable for raw consumption if you're uncertain. You should also look for signs of freshness like vibrant color and a mild, salty scent of the sea, and avoid anything with a strong fishy smell. Aim to consume fresh tuna sashimi on the same day or look out for frozen options if you want to buy ahead of time.
The best tuna for nigiri
Deciding on the best tuna for nigiri might seem daunting if there are several choices available. If you're new to making nigiri, you don't need to worry about it too much. It's best to focus on your cutting and rice-forming skills. If you're already familiar with making tuna nigiri and are ready to explore further, here's a brief overview of the main cuts and varieties of tuna available.
Cuts:
- Akami: The leanest part found on the back of the fish, known for its moist, deep flavor, with dark red meat.
- Toro: The premium and more expensive fatty belly part, divided into Otoro, known for its melt-in-your-mouth texture and delicate flavor, and Chutoro, which finds the sweet spot between fat and flavor, less fatty than Otoro but richer than Akami.
Types of tuna:
- Bluefin Tuna (Hon-maguro) the premium choice, particularly valued for its Otoro and Chutoro.
- Bigeye Tuna (Meji-maguro or Mebachi-maguro) a great alternative to Blue fin, balancing lean and fatty parts.
- Yellowfin Tuna (Kihi-maguro) Is often used in sushi restaurants and a more sustainable choice than Bluefin. It's leaner with a slightly firmer texture, vibrant color, and great flavor.
- Albacore Tuna (Shiro-maguro), has a lighter color and softer texture compared to the other types. It's often used in nigiri and provides a milder option for those who prefer less oily fish.
How to cut tuna for nigiri
Mastering the art of fish slicing is key to preparing perfect tuna nigiri. Aim for slices about 3 inches long, 1 inch wide, and ⅛ inch thick, although this can vary based on the tuna's size and type.
For fattier, more tender tuna, you may want to cut slightly thicker slices, while leaner cuts might benefit from being sliced a bit thinner. If your fishmonger is experienced in cutting fish for making sushi you may want to ask them to slice the fish for you, although, I've often found that taking the task into my own hands often yields the best results. Plus, there’s something incredibly satisfying about mastering the slicing technique yourself, ensuring each piece is just how you want it.
Before you get started, you'll need a very sharp knife. You'll then want to slice against the grain of the fish's muscle fibers, using one fluid cut and the full length of the blade—avoiding a sawing motion. While a specialized sushi knife is a worthy investment for regular sushi makers, it’s not strictly necessary. A well-sharpened regular knife will outperform a blunt sushi knife.
Tip: To keep your fish slices fresh and cool while you work, fill a small bowl or dish with ice, cover it with plastic wrap, and then place your sliced fish on top. This ensures your tuna stays fresh as you assemble your nigiri.
Making sushi rice
Creating the perfect batch of sushi rice for your nigiri is simpler than it may seem, using a rice cooker, Instant Pot, or the traditional stovetop method. The key is starting with room-temperature cooked rice that's been seasoned with sushi vinegar.
My rice recipes guide you through each step, from washing the rice to ensure it's free of excess starch, to the cooking process, and finally, seasoning it to perfection with the right balance of sweetness, acidity, and salt.
Hand water (Tezu)
Hand water, or Tezu, is a game-changer when it comes to sushi-making, especially for nigiri. A simple blend of 1 cup of cold water and 2 tablespoons of rice vinegar in a small bowl ensures that the sushi rice doesn’t stick to your hands, when you shape your nigiri.
Lightly moisten the palm of one hand with Tezu before rubbing your hands together. This technique allows the rice to slide right off your hands, giving you cleaner, more precise nigiri shapes.
Moderation is key here; use just enough Tezu to prevent stickiness without making the rice too wet so it falls apart. Keep the bowl nearby, to refresh your hands as needed.
Getting the Perfect Rice-to-Tuna Ratio
The amount of rice you'll need may vary depending on the size of your tuna. For slices that are 3 inches long, 1 inch wide and ¼ inch thick you'll want to use about 0.7 ounces (20 grams) of sushi rice. The tuna should drape elegantly over the rice, like a cozy blanket gently covering a bed.
You might have seen the tuna slice placed on top of the rice. This is common in many sushi joints outside of Japan, but this isn't the traditional style.
Quick Recipe Video
Step-by-Step Instructions
Step 1: Mix water and rice vinegar in a medium bowl to prepare the hand water. Lightly moisten the palm of one hand with Tezu before rubbing your hands together. Do this as often as necessary to keep your hands moist.
Step 2: With your dominant hand, form an egg-shaped ball of rice and gently compress it into a rounded rectangular shape, turning it in your palm. You can use your other hand to help shape it if you need to.
Step 3: Hold a slice of tuna in your other hand, allowing it to rest on your fingers.
Step 4: Optional: Apply a small amount of wasabi on the index finger of your dominant hand and gently spread it along the fish.
Step 5: Place the rice on the tuna slice and lightly press down.
Step 6: Flip the nigiri right-side up, securing the fish with your index and middle fingers. Place the finished nigiri on a wooden board and repeat with the remaining rice and tuna.
Expert Tips
- Start with high-quality sushi-grade tuna. When in doubt, ask your fishmonger if the tuna is safe to eat raw.
- Always slice the tuna against the muscle fibers, aiming for pieces 3 inches long, 1 inch wide, and about ¼ inch thick. A fishmonger can do this for you if they’re experienced in preparing fish for sushi.
- Keep your sliced tuna cool and fresh by placing it on top a bowl of ice covered with cling film.
- Use hand water (Tezu) to prevent your fingers from sticking to the rice but use it sparingly. Too much can cause the rice to fall apart.
- Press the rice gently yet firmly when forming the rice balls. The goal is to press it together without crushing the individual grains.
- Get the perfect rice-to-fish ratio. The tuna should gently drape over the rice, like a blanket rather than just sitting on top.
Serving suggestions
While you might see chopsticks being used at many sushi spots outside of Japan, traditionally, nigiri is meant to be eaten with your hands. Gently pick up a piece between your fingers, and dip in just enough soy sauce to enhance the flavor without overwhelming the delicate balance of fish and rice.
A tiny dab of wasabi placed between the fish and rice can introduce a subtle heat, and ponzu sauce can add a delightful citrusy contrast to the richness of the fish. You can serve with sides like edamame beans and miso soup for a satisfying meal.
People Often Ask
This depends on your preferences for taste and texture. Otoro (fatty belly tuna) might be considered the best due to its unmatched tenderness and rich flavor profile. However, those who prefer a leaner option might find Akami to be the ideal choice.
No, you need to use sushi-grade tuna for nigiri to ensure it's safe to eat raw. Sushi-grade fish has been handled and frozen in a way that kills parasites, making it safe for raw consumption.
If your nigiri rice is falling apart, you might be using too much hand water (Tezu). The right amount prevents sticking without compromising the rice's integrity. Moderation is key.
Yes, making nigiri at home can be significantly cheaper than dining out, and you don't need special equipment. With some practice, you can enjoy high-quality nigiri at a fraction of the restaurant price.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
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Printable Recipe Card
Tuna Nigiri
Equipment
- sharp knife
- medium-sized bowl
- wooden board
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar (Note 1)
Nigiri sushi
- 1 cup cooked sushi rice at body temperature (Note 2)
- 8 slices sushi grade tuna (Note 3)
- ½ teaspoon wasabi (optional) (Note 4)
To serve
- soy sauce
- pickled ginger
Instructions
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
- Lightly moisten the palm of one hand with Tezu before rubbing your hands together. Do this as often as necessary to keep your hands moist.
- Pick up an egg-shaped ball of rice with your dominant hand (right hand if right-handed or left hand if left-handed), and compress it gently without crushing it into a rounded rectangular cylinder. Turn the rice in your palm a couple of times, using your other hand to shape the rice if necessary.
- Pick up a piece of tuna with your other hand and let it rest on your fingers.
- Optional: If you are using wasabi, smear a little on the index finger of your right hand and gently run it along the fish
- Place the rice ball onto the fish and gently press down.
- Turn the upside-down nigiri the correct way up and press your index and middle fingers onto the fish to hold it in place.
- Place the finished nigiri onto a wooden board and repeat the process with the remaining rice and tuna.
Notes
- Rice vinegar: You can use apple cider vinegar instead.
- Sushi rice: You need a batch of room-temperature sushi rice, seasoned with a sushi vinegar mixture (or Sushizu). It's simple to prepare using your stove, rice cooker, or Instant Pot using my easy-to-follow sushi rice recipes.
- Tuna sashimi: Allocate a thin slice of high-quality tuna fish per nigiri around 3 inches long, 1 inch wide, and ¼ inch thick. See the 'how to cut tuna for nigiri section' in the blog post above for information on the best way to slice the tuna.
- Wasabi: Available in powder or paste form. A small amount of wasabi between the fish and rice adds a kick without overwhelming the delicate flavors of the fresh fish.
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