Enjoy the most valued cut of bluefin fatty tuna belly with this recipe for Otoro Sushi. I show you two ways to prepare this delicacy—seared and drizzled with yuzu juice or with just a touch of soy sauce. Either way, the sushi practically melts in your mouth.

Ingredients

sushi-grade otoro (fatty tuna)
sushi rice pillows
yuzu

For Serving

soy sauce
wasabi
sushi ginger (for my homemade recipe, click here)

Instructions

Gather all the ingredients.
Remove the skin and trim around the piece.
Slice to desired thickness. Due to the high fat content, a thinner slice is recommended.
Scrape the meat off from the skin. This part is considered one of tuna’s most delicious part and you can use it to make negitoro donburi.
With a kitchen blow torch, sear the otoro to bring out the latent umami flavors.
Place on the sushi pillows… and squeeze yuzu juice on top of the seared otoro. Serve with soy sauce, wasabi, and sushi ginger.

Recipe courtesy of Just One Cookbook
https://www.justonecookbook.com/otoro-sushi-two-wa...

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