500g Akitakomachi rice
50g wasabi, fresh if possible
150ml rice vinegar
250g Akami (lean)
250g O-toro (fatty)
Japanese soy sauce, to taste (5-years aged, if possible)
Black caviar, a spoonful or to taste
1 — RICE
Wash the rice thoroughly five times in cold water to remove the dust. Soak it in cold water for 45 minutes. Let it dry for 45 minutes, then cook it for 25 minutes with the 450ml of water. Once cooked, mix the hot rice with the 150ml of vinegar. Let it rest for 10 minutes.
2 — TUNA
Slice the tuna carefully, around 20 grams per slice.
3 — WASABI
Peel off the damaged or brown parts of the wasabi root, then grate the wasabi, if possible, on a Japanese wasabi grater. Roll the wasabi into a ball with nimble movements of the palm, never squishing it.
4 — ASSEMBLY
Brush a stroke of wasabi under the fish slice, then take a small handful of rice (15 grams) and wrap the fish on top of the rice in the palm of your hand. Shape it in light movements, from one palm to the other.
5 — SAUCE & CAVIAR
Brush with soy sauce or flip the nigiri over with your fingers to dip the fish in the soy sauce. For the O-toro, add a dollop of black caviar on top of the fish for an extra iodine feel.
Eat straight away in one bite.