Tuna Nigiri

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe from

Nutritional Information

Calories 100
Caloriesfromfat 4 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 7.8 g
Carbohydrate 15.4 g
Fiber 0.5 g
Cholesterol 13 mg
Iron 1 mg
Sodium 159 mg
Calcium 6 mg

Ingredients

1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (8-ounce) ahi tuna fillet
1 teaspoon prepared wasabi
8 (1 x 1/2-inch) strips nori (seaweed)

Preparation

Heat a medium nonstick skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 1 minute on each side or until desired degree of doneness. Cut tuna into 8 strips and cool.

Shape 1/4 cup rice into a rectangle about the size of 1 tuna strip. Place 1 tuna strip across middle joints of fingers, palm side up. Spread 1/8 teaspoon wasabi over tuna strip; top with shaped rice. Close hand and gently press rice and tuna together.

Wrap 1 nori strip around center of nigiri, ending underneath rice. Repeat with remaining ingredients.

Note:

June 2002