Otoro Tuna Nigiri

Step 1

Heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves, ~1 minute. Do not boil.

Step 2

Transfer warm cooked sushi rice to a wooden bowl. Pour vinegar mixture over rice while stirring gently with a wooden spoon to cool and season evenly.

Step 3

Spread seasoned rice on a flat plate and let cool to room temperature, ~10 minutes, fanning occasionally.

Step 4

Pat otoro dry with paper towels. Slice against the grain into 6 pieces, each about 2 inches long and 1/8-inch thick.

Step 5

Arrange tuna slices on a chilled plate. Cover loosely with plastic wrap and refrigerate until assembly.

Step 6

Wet your hands with water mixed with a tiny pinch of salt (prevents sticking). Scoop ~1 tbsp rice into your palm.

Step 7

Gently squeeze and shape rice into an oval mound about 2 inches long, keeping it loose (overworking makes it dense).

Step 8

Drape one tuna slice over the rice, wrapping halfway around. The tuna should cover about 70% of the rice, leaving some visible.

Step 9

Repeat with remaining rice and tuna to make 6 nigiri total. Arrange on a chilled serving plate.

Step 10

Cut nori into thin strips (about 1/4-inch wide). Wrap one strip around each nigiri just below the tuna, pressing gently to seal.

Step 11

Serve immediately with soy sauce and a small dab of wasabi on the side for dipping.