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Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Tuna Nigiri

Cooking Light JUNE 2002

  • 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)

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.

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
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Tuna Nigiri Recipe

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