Hand-Pressed Nigiri Night with Seared Tuna, Cooked Shrimp, Wasabi, and Pickled Ginger

Hand-pressed nigiri cradles seared tuna and tender cooked shrimp, brightened by sharp wasabi and cool pickled ginger. It echoes Hand-Pressed by the Canal, when Edo stalls along the brine-scented waterways fed a restless city by lantern light.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 3g fiber

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Ingredients

• 2 cups short-grain rice
• 2.5 cups water
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 8 oz fresh tuna steak
• 8 large shrimp
• 2 tsp wasabi paste
• 4 tbsp pickled ginger
• 4 tbsp soy sauce
• 1 tsp vegetable oil

Instructions

1. 1Rinse the short-grain rice thoroughly then cook with water until done; mix rice vinegar, sugar, and salt and fold into the hot rice.
2. 2Peel and devein the shrimp, simmer in boiling water for 2 minutes until just cooked, then shock in ice water and pat dry.
3. 3Heat a small skillet with vegetable oil over medium-high, sear the tuna steak 45 seconds per side for rare interior, rest briefly, then slice into 8 even pieces.
4. 4With moistened hands form the seasoned rice into small oval mounds, dab a tiny amount of wasabi on each, top half with tuna slices and half with shrimp, and serve alongside pickled ginger and small dishes of soy sauce.