Tuna Nigiri


– 1 cup sumeshi
– 1 oz sashimi-grade tuna


1. Cook sushi rice.
2. Using either your hands or a rice mold, form the rice into 5 or 6 small oblong balls.
3. Cut the tuna into slices larger than your rice balls.
4. Place each slice of tuna on top of a rice ball. You may place a small dab of wasabi on the underside of the tuna if you wish.
5. Serve with shoyu, wasabi, and ginger if desired.

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