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Tuna Nigiri

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 8 servings (serving size: 1 nigiri)

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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