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.
