Tuna Nigiri

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

Yield: 8 servings (serving size: 1 nigiri)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 4%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.8g
  • Carbohydrate: 15.4g
  • Fiber: 0.5g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 159mg
  • Calcium: 6mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tuna Nigiri Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy