Chef Roberto Arances from Denis Private Island resort in the Seychelles demonstrates his method for making yellowfin nigiri sushi. Sushi rice is known as nigiri in Japanese, so this dish is raw fish with sushi rice.
First, begin with the freshest fish you can find. Yellowfin tuna is preferred although other tuna species like blackfin, bigeye or bluefin can be substituted. It must be very fresh though. Remove all the skin, bones and red bloodline from the fish fillet.
Using a very sharp knife, slice the tuna across the grain into thin strips. Between cuts, dip the knife blade in rice vinegar to keep it from sticking.
Place a small amount of prepared sushi rice beneath a slice of tuna, shaping it into a small rectangle. Keep the pieces bite-sized.
Sushi nigiri is usually served with condiments like soy sauce, pickled ginger and wasabi in small bowls.
