Low Sugar Tuna Nigiri

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

2 servings

For the sushi rice

1 cup sushi rice (short-grain japanese rice)
1 ¼ cups cold water
2 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp fine salt

For the nigiri

6 oz sushi-grade tuna, in one block

For serving

soy sauce, for serving
pickled ginger, for serving
wasabi paste, for serving

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
2
Combine the rinsed rice and cold water in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.

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