Tuna Monkfish Nigiri ツナ もんｋふぃｓｈ 握り

How to make Tuna Monkfish Nigiri Recipe - Monkfish liver (ankimo) is quite a delicacy in Japan, but admit tedly hard to find outside of the country. If you can’ t get hold of monkfish liver, replace it with goose liver.

MAKES 2 PIECES

Ingredients
2⁄3 ounce (20 grams) tuna
2⁄3 ounce (20 grams) monkfish liver
1 teaspoon canola oil, for frying
1 teaspoon teriyaki
2 tablespoons sushi rice
Wasabi paste, plus more for serving
1 teaspoon black tobiko
1 teaspoon chopped mint
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Slice the tuna into 2 long pieces, each about 2 x 1 x ¼ inches (Fig. a).

2. Cut the monkfish liver into strips, each strip about three-quarters the size of a piece of tuna (Fig. b).

3. Heat the oil in a small frying pan over medium-high heat. Add the monkfish liver and teriyaki, and sear for about 20 seconds on each side, until lightly browned.

4. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners (Fig. c).

5. Hold 1 piece of tuna with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the tuna.

6. Place the tuna on top of the rice and gently press them together.

7. Place the seared monkfish liver on the tuna (Fig. d).

8. Repeat to make another piece of sushi. Garnish with black tobiko and chopped mint. Serve with wasabi, gari and soy sauce.

Tuna Monkfish Nigiri ツナ もんｋふぃｓｈ 握り