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.
Serving Size: 2
Approximate Time
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
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
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.
Nutritional Information*
Per serving | Servings: 2
Calories: 118 kcal
Carbohydrates: 0.1 g
Protein: 20.7 g
Fat: 0.4 g
Saturated fat: 0.1 g
Cholesterol: 33 mg
Sugar: 0.1 g
Sodium: 41 mg
Potassium: 378 mg
Calcium: 12 mg
Iron: 0.7 mg
Vitamin A: 15 µg RAE
Vitamin D: 1.4 µg
Generated: 2026-11-06T06:50:33+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.