Entrée: Japan – にぎり寿司 ▶ Nigiri Sushi (Hand-Pressed Sushi)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 1 / 2 cups (280 g) sushi rice, prepared with rice vinegar 6 oz (170 g) fresh tuna (example selection; assumed edible, boneless fish weight) (estimated edible portion: 6 oz (170 g)) Wasabi to taste Soy sauce for serving
Show original ingredient measurements
1 1 / 2 cups (280 g) sushi rice, prepared with rice vinegar 6 oz / 170 g fresh tuna (example selection; assumed edible, boneless fish weight) (estimated edible portion: 170 g) Wasabi to taste Soy sauce for serving
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Prepare the sushi rice according to instructions, ensuring it's well-seasoned with rice vinegar. 2. Slice the Ono into thin pieces, about 1/4 inch (0.635 cm) thick. 3. Wet your hands with water to prevent sticking, and take about 1 tablespoon (15 ml) of sushi rice. 4. Shape the rice into an oval, packing it firmly. 5. Dab a small amount of wasabi on the underside of the Ono slice, then place it over the rice and gently press to form. 6. Repeat the process until all ingredients are used. 7. Serve with soy sauce on the side for dipping.
Show original instructions
1. Prepare the sushi rice according to instructions, ensuring it's well-seasoned with rice vinegar. 2. Slice the Ono into thin pieces, about 1/4 inch thick. 3. Wet your hands with water to prevent sticking, and take about 1 tablespoon of sushi rice. 4. Shape the rice into an oval, packing it firmly. 5. Dab a small amount of wasabi on the underside of the Ono slice, then place it over the rice and gently press to form. 6. Repeat the process until all ingredients are used. 7. Serve with soy sauce on the side for dipping.
Per serving | Servings: 2
Generated: 2026-11-06T06:50:33+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.