Nigiri is a Japanese dish consisting of rice and fresh fish. The literal translation means “two fingers” which refers to the technique used to shape the sushi. The Chūtoro is a cut of bluefin tuna that comes from the belly, known to be the fattiest part of the fish. This cut comes from the middle section of the belly which has less marbling that the ōtoro (lower belly) but more than akami (filet) which is more widely available. When served at room temperature the fish has an incredibly delicate texture and flavour. Paired with nicely season sushi rice, pickled ginger and fresh wasabi this is one of the freshest bites on the planet. This isn’t so much a recipe as a technique. There are plenty of instructional videos on how to shape nigiri online if you find yourself struggling to get started.

400g chūtoro

10 - 50g balls seasoned sushi rice

For this preparation a sharp knife is imperative. Slice the tuna into 1cm slices and reserve. If you don’t have a scale to measure the sushi rice just eyeball the amount, you don’t want a mouthful of rice with a tiny bit of fish so use your better judgement. When working with sushi rice you’ll want a bowl of cold water to dip your hands in to avoid the rice sticking to you (don’t soak your hands of the nigiri will be wet…). Place the sliced fish flat in over the base of your fingers in your non dominant hand, place a ball of sushi rice gently overtop. Close your fingers gently overtop to cradle the roll and press down firmly overtop with the two fingers on your other hand. Don’t squeeze too hard, the rice should be somewhat loose. Repeat this until desired shape is achieved. This is very hard to describe so best to watch a video. We will post one soon…

Serve with fresh wasabi and pickled ginger.