Tuna Nigiri with Crispy Garlic, Tahoon Cress and Edible Gold

Recipe by Christopher Passaro, Executive Chef at Preakness Hills, Wayne, New Jersey, USA
Image: Diana Delucia

Serves: 4 (approximately 8 pieces)

Ingredients

Sushi Rice

• 1 cup Sushi Rice
• 1 cup Water
• 1 1/2 Tablespoons Rice Vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Soy Sauce

Tuna

• 8 ounces Sushi-grade Tuna (preferably bluefin or bigeye, sliced into 8 thin pieces)
• 1/4  teaspoon Wasabi Paste (optional)

Garnish

• 2 cloves Crispy Garlic (thinly sliced, see recipe)
• 1/4 cup Neutral Oil (canola or grapeseed)
• Pinch Flaky Salt
• Tahoon Cress (small sprigs)
• Edible Gold Leaf

Preparation

Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice in 1 cup of water using a rice cooker or stovetop. Let it steam for 10 minutes. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice. Add the soy sauce and let it cool to body temperature before handling.

Tuna
Lightly press the underside slice of tuna with the wasabi paste. Let it marinate in the fridge while preparing the other components.

Crispy Garlic
Heat the neutral oil in a small pan over medium-low heat. Fry the garlic slices until golden brown (1-2 minutes), then drain on paper towels. Sprinkle with a pinch of flaky salt.

Assembly

Wet your hands slightly with water. Form a small ball (about 0.6 ounces) of sushi rice into an oval. Place a slice of marinated tuna over the rice and press lightly to shape. Garnish each piece with a crispy garlic chip, a small sprig of tahoon cress (for its nutty, umami flavor), and a delicate touch of edible gold leaf. Finish the plate with black garlic kanzuri. (Japanese-infused fermented pepper sauce)

Beverage Pairing

Sapporo Premium Beer.

A stunning view of the Clubhouse. 
Image courtesy Preakness Hills Country Club.