Tuna Nigiri Sushi

Ingredients

• Cooked rice — 2 pcs
• 4:2 ratio sweet vinegar — 1 pcs
• Salt — 0.5 tsp
• Sudachi lime — 1 pcs
• Vinegar — 4 tbsp
• Sugar — 2 tbsp
• Salt
• Tuna (medium-fat, sashimi-grade) — 1 pcs
• Grated wasabi
• Soy sauce
• Pickled ginger

Steps

1. Put the 4:2 ratio sweet vinegar (or a mixture of vinegar, sugar, and salt) into a container and mix well until the sugar and salt dissolve.
2. Add the specified amount of salt (1/2 tsp salt) to the sweet vinegar and mix well until dissolved to make sushi vinegar.
3. Add the sushi vinegar from step 2 to the freshly cooked rice, mix in a cutting motion, then squeeze sudachi juice over it and let it cool slightly.
4. Thinly slice the sashimi-grade tuna block.
5. Form the sushi rice into bite-sized pieces, spread wasabi on top, and place the thinly sliced tuna on the rice.
6. Arrange on a plate, serve with soy sauce, and pickled ginger if desired.