Latex Free Tuna Nigiri
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Learn more →Ingredients
2 servings
For the sushi rice
- 1 cup sushi rice (short-grain japanese rice)
- 1 ¼ cups cold water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp fine salt
For the nigiri
- 6 oz sushi-grade tuna, in one block
For serving
- soy sauce, for serving
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 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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