📝 About This Recipe
Maguro Nigiri is the crown jewel of Edomae-style sushi, celebrating the pristine beauty of high-quality tuna atop a pillow of seasoned vinegared rice. This dish balances the clean, iron-rich mineral notes of lean tuna with the bright, umami-rich tang of perfectly prepared Shari (sushi rice). Mastering this recipe allows you to bring the elegance of a Tokyo omakase counter into your own kitchen with professional precision.
🥗 Ingredients
The Fish (Neta)
- 1/2 pound Sashimi-grade Bluefin Tuna (Akami) (Saku block, chilled and high quality)
- 2 teaspoons Wasabi paste (Freshly grated Hon-wasabi preferred)
Sushi Rice (Shari)
- 2 cups Short-grain Japanese Sushi Rice (Koshihikari or Tamanishiki brands work best)
- 2 cups Filtered Water (Plus extra for rinsing)
- 1 piece Kombu (Dried Kelp) (Approximately 2x2 inches)
Sushi Vinegar (Su)
- 1/4 cup Rice Vinegar (Unseasoned)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Sea Salt (Fine grain)
Accompaniments
- 2-3 tablespoons Soy Sauce (Shoyu) (For dipping)
- 1/4 cup Pickled Ginger (Gari) (Palate cleanser)
- 1/2 cup Tezu (Hand Water) (Mix of water and a splash of rice vinegar)
👨🍳 Instructions
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1
Rinse the sushi rice in a large bowl, swirling gently with your hand. Drain and repeat 4-5 times until the water runs completely clear to remove excess starch.
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2
Combine the rinsed rice and 2 cups of filtered water in a rice cooker or heavy-bottomed pot. Place the kombu on top and let the rice soak for 30 minutes before turning on the heat.
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3
While the rice soaks, whisk the rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Do not let it boil. Remove from heat and cool to room temperature.
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4
Cook the rice. If using a pot, bring to a boil, then reduce to a simmer with a tight-fitting lid for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes.
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5
Transfer the hot rice to a 'Hangiri' (wooden tub) or a large glass bowl. Pour the vinegar mixture over a rice paddle onto the rice while it is still hot.
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6
Using a slicing motion with the rice paddle, incorporate the vinegar without mashing the grains. Simultaneously fan the rice with a hand fan to cool it quickly; this creates the signature glossy finish.
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7
Cover the rice with a damp cloth and keep it at body temperature. Never refrigerate sushi rice.
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8
Prepare the tuna: Pat the Saku block dry with a paper towel. Using a very sharp Yanagiba or chef's knife, cut the tuna against the grain into slices approximately 1 inch wide, 2.5 inches long, and 1/4 inch thick.
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9
Hold the knife at a 45-degree angle (Sogizukuri cut) to create beautiful, elongated slices that will drape elegantly over the rice.
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10
Dampen your hands with 'Tezu' to prevent sticking. Pick up about 20 grams (roughly the size of a ping-pong ball) of rice in your right hand and gently shape it into an oblong mound.
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11
Pick up a slice of tuna in your left hand. Use your right index finger to dab a tiny amount of wasabi onto the center of the fish.
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12
Place the rice mound onto the tuna. Use your right thumb to make a small indentation in the rice (this allows air into the center) and gently press the sides to form the nigiri.
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13
Flip the nigiri over so the fish is on top. Use two fingers to gently press the fish down onto the rice, curving it around the edges.
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14
Place the finished nigiri on a serving platter. Repeat with the remaining ingredients, working quickly to keep the fish cool and the rice warm.
💡 Chef's Tips
Always use a very sharp knife to avoid tearing the delicate tuna fibers. Ensure your rice is seasoned while hot but served at body temperature for the best texture. Don't squeeze the rice too hard; the grains should be just held together with air pockets inside. If you can't find Bluefin, high-quality Bigeye tuna is an excellent substitute. Always buy 'Sashimi Grade' or 'Sushi Grade' fish from a reputable purveyor to ensure safety.
🍽️ Serving Suggestions
Serve with a side of authentic Japanese pickled ginger (Gari) to cleanse the palate between bites. Pair with a dry, cold Junmai Ginjo Sake to complement the acidity of the rice. A warm cup of roasted green tea (Hojicha) provides a wonderful earthy contrast. Provide a small dish of high-quality soy sauce, but remind guests to dip the fish side, not the rice side. Add a small side of Miso soup with tofu and wakame to make it a complete meal.