Low Histamine 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)
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz Tamanishiki Rice Super Premium Short Grain - 15 Lb Carolina, Rice, Short Grain
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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 tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
pickled ginger, for serving
Omit this
This ingredient likely doesn’t work for the diet.
wasabi paste, for serving
Omit this
This ingredient likely doesn’t work for the diet.

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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