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Tuna nigiri

by Vladimir Pak
Omakase, Norway
 

I started working as a dishwasher in a Chinese restaurant, where the chef made dumplings that were nothing short of extraordinary. One day, he created an elaborate flower-shaped dumpling that amazed me so much, I knew I wanted to keep working in the kitchen.

Tuna nigiri

  • STARTER
    2 PERS.
  • timing
    2H40
  • preparation time
    10MIN
  • Cooking time
    2H30

INGREDIENTS

RICE
500g Akitakomachi rice
450ml water
50g wasabi, fresh if possible
150ml rice vinegar

FRESH TUNA
250g Akami (lean)
250g O-toro (fatty)

GARNISH
Japanese soy sauce, to taste (5-years aged, if possible)
Black caviar, a spoonful or to taste
 

METHOD

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.

SERVING INSTRUCTIONS
Eat straight away in one bite.
 

These nigiris are made with a 5-year aged soy sauce, deep and full of savoury umami, which supports the roundness of Krug Grande Cuvée 170ème Édition, causing it to linger on the palate. The ensuing sweet vinegar notes, weaving in the freshness of the Champagne, are almost immediately followed by the warm, round feel of the rice, enhancing the Krug’s generous mouthfeel.
 

Krug Grande Cuvée
Krug Grande Cuvée
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