Maguro Nigiri Sushi

Ingredients

• 300g (10.5 oz) sushi rice 300g (10.5 oz) sushi rice
• 360ml (1.5 cups) water 360ml (1.5 cups) water
• 60ml (1/4 cup) rice vinegar 60ml (1/4 cup) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 300g (10.5 oz) fresh maguro (tuna) 300g (10.5 oz) fresh maguro (tuna)
• Wasabi, for serving Wasabi, for serving
• Soy sauce, for dipping Soy sauce, for dipping
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 53g, 3g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the seasoning. Allow the rice to cool to room temperature.
5. 5.
   Slice the maguro into thin strips, about 1 cm (0.4 inches) thick.
6. 6.
   Take a small handful of sushi rice and shape it into a rectangular mound using wet hands.
7. 7.
   Place a slice of maguro on top of each rice mound, gently pressing it down to adhere.
8. 8.
   Garnish with a small amount of microgreens.
9. 9.
   Serve the Maguro Nigiri Sushi with wasabi and soy sauce on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy and separate texture.
• Maguro (tuna) — Choose fresh, sushi-grade maguro for the best flavor and texture. It should have a vibrant red color and a firm texture.

Tips & Tricks

• Wet your hands before shaping the sushi rice to prevent it from sticking to your hands.
• Use a sharp knife to slice the maguro for clean and precise cuts.
• Adjust the amount of wasabi according to your preference for spiciness.
• Dip the nigiri sushi lightly into the soy sauce to avoid overpowering the delicate flavors.
• Experiment with different types of microgreens for a variety of flavors and textures.

Serving advice

Serve the Maguro Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the nigiri sushi neatly on a plate or a wooden sushi board for an elegant presentation.

Presentation advice

To enhance the presentation, you can garnish the plate with pickled ginger and a sprinkle of toasted sesame seeds. Serve the sushi with traditional Japanese chopsticks and a small dish for soy sauce.