Tuna and Hamachi Nigiri Trio
Two fish and three pieces make a tiny tasting flight. Perfect as the opening course of a homemade omakase night.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 3
- Level
- Medium
Photo: Airam Dato-on / Pexels
Great nigiri starts long before shaping, with the right fish and properly seasoned rice. Yellowtail is rich and buttery, so it loves a bright partner such as citrus, scallion or a few drops of ponzu. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Double the recipe for a crowd; the method scales easily.
Method
Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Combine the drained rice with 2 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.
While the rice cools, chill the tuna for 10 minutes in the freezer so it firms up, then cut even slices with a long, sharp knife. Pat the yellowtail dry and cut it against the grain into slices about 1/4 inch thick and 3 inches long.
Using wet hands, shape tablespoon-size portions of rice into rounded rectangles, pressing just enough for them to hold together.
Hold a slice in one palm, add a touch of wasabi, set the rice on top and turn it over, cupping and pressing gently to shape the nigiri.
Plate the pieces with a little space between them and eat within 15 minutes while the rice is still slightly warm.
Chef's note
Aim for rice that is body temperature. Cold rice feels hard and hot rice warms the fish.
From the Nigiri and Gunkan counter
Hand-pressed rice, one perfect topping. Explore more recipes that use the same techniques and pantry.
Browse Nigiri and Gunkan
