Tuna Nigiri

Name: Tuna Nigiri
Yield: 8 servings (serving size: 1 nigiri)
Ingredients: ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 (8-ounce) ahi tuna fillet; 2 cups cooked Sushi Rice; 1 teaspoon prepared wasabi; 8 (1 x 1/2-inch) strips nori (seaweed)

Recipe by Cooking Light June 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe Summary

Yield:

8 servings (serving size: 1 nigiri)

Nutrition Info

Ingredients

¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 (8-ounce) ahi tuna fillet
2 cups cooked Sushi Rice
1 teaspoon prepared wasabi
8 (1 x 1/2-inch) strips nori (seaweed)

Directions

Step 1
Heat a medium nonstick skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 1 minute on each side or until desired degree of doneness. Cut tuna into 8 strips and cool.

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Step 2
Shape 1/4 cup rice into a rectangle about the size of 1 tuna strip. Place 1 tuna strip across middle joints of fingers, palm side up. Spread 1/8 teaspoon wasabi over tuna strip; top with shaped rice. Close hand and gently press rice and tuna together.
Step 3
Wrap 1 nori strip around center of nigiri, ending underneath rice. Repeat with remaining ingredients.

Nutrition Facts

Per Serving:

100 calories; calories from fat 4%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 7.8g; carbohydrates 15.4g; fiber 0.5g; cholesterol 13mg; iron 1mg; sodium 159mg; calcium 6mg.

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