📝 About This Recipe
Experience the pinnacle of Japanese fine dining with this O-Toro Nigiri, featuring the prized belly of Bluefin tuna known for its intense marbling and melt-on-the-tongue texture. This recipe utilizes the 'Edomae' style, pairing the decadent fat of the fish with seasoned 'Shari' (sushi rice) infused with traditional red vinegar. Each bite is a masterclass in balance, where the acidity of the rice cuts through the rich, buttery umami of the tuna for a truly transcendent omakase experience.
🥗 Ingredients
The Fish (Neta)
- 300 grams O-Toro (Bluefin Tuna Belly) (Sashimi grade, highly marbled, chilled)
- 50 ml Nikiri Shoyu (A house-made glaze of soy sauce, mirin, and dashi)
The Sushi Rice (Shari)
- 2 cups Koshihikari Rice (Short-grain Japanese rice)
- 2 cups Filtered Water (Slightly less than 1:1 ratio for firm grains)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
- 3 tablespoons Akazu (Red Vinegar) (Traditional aged sake lees vinegar)
- 2 tablespoons Rice Vinegar (Unseasoned)
- 1.5 teaspoons Sea Salt (Fine grain)
- 1 tablespoon Granulated Sugar (Optional, for balance)
Accompaniments
- 1 root Hon-Wasabi (Freshly grated on a sharkskin grater)
- 50 grams Gari (Pickled Ginger) (Young ginger sliced thinly)
- 1/2 cup Tezu (Hand Water) (Equal parts water and rice vinegar to prevent sticking)
👨🍳 Instructions
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1
Rinse the rice in a bowl by gently swirling with your hand. Change the water 4-5 times until it runs completely clear. Drain in a fine-mesh sieve and let sit for 15 minutes to allow the grains to hydrate evenly.
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2
Place rice and filtered water in a heavy-bottomed pot or rice cooker. Add the kombu on top. If using a pot, bring to a boil, then reduce to low heat, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes.
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3
While rice cooks, whisk together Akazu, rice vinegar, salt, and sugar in a small saucepan over low heat just until the solids dissolve. Do not let it boil. Set aside to cool.
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4
Transfer the hot rice into a 'Hangiri' (wooden sushi tub) that has been dampened with water. Pour the vinegar seasoning over a rice paddle as you move it across the rice to distribute evenly.
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5
Use a cutting motion with the paddle to mix the rice, ensuring you don't mash the grains. Simultaneously fan the rice with a 'Uchiwa' (hand fan) to cool it quickly; this gives the rice its signature glossy sheen. Cover with a damp cloth and keep at body temperature.
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6
Prepare the O-Toro. Use a sharp 'Yanagiba' (sashimi knife) to trim any silver skin. Slice the tuna into rectangular 'Neta' pieces, approximately 1cm thick, 3cm wide, and 6cm long. Always cut against the grain for maximum tenderness.
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7
Grate the fresh wasabi root in a circular motion on a sharkskin or fine ceramic grater until you have a smooth paste. Set aside.
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8
Dampen your hands with 'Tezu' water. Pick up about 20g of rice (the size of a small walnut) with your right hand and gently shape it into an oblong mound.
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9
Pick up a slice of O-Toro with your left hand. Use your right index finger to dab a small amount of wasabi onto the center of the fish.
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10
Place the rice mound onto the fish. Use your right thumb to create a small indentation in the center of the rice (this allows air into the nigiri, making it lighter).
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11
Gently press the sides of the rice with your fingers while using your left palm to cradle the fish, curving it over the rice. Flip the nigiri over so the fish is on top.
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12
Perform the final 'two-finger press' to ensure the fish adheres to the rice and the shape is elegant. The rice should be loose enough to fall apart in the mouth but firm enough to hold its shape.
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13
Lightly brush the top of the O-Toro with a thin layer of Nikiri Shoyu using a pastry brush. This eliminates the need for the guest to dip the sushi in soy sauce, protecting the delicate rice structure.
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14
Place the nigiri on a chilled ceramic plate or lacquered board. Serve immediately while the rice is still slightly warm and the fat in the O-Toro is just beginning to soften.
💡 Chef's Tips
Always serve the Shari (rice) at body temperature; cold rice hardens the fats in the O-Toro and ruins the texture. If you cannot find fresh wasabi, use a high-quality powdered version, but never the paste from a tube which contains horseradish and artificial dyes. When slicing the O-Toro, use one long, continuous pulling motion with your knife to avoid 'sawing' marks on the delicate flesh. Do not over-press the rice; a perfect nigiri should have air pockets between the grains so it dissolves instantly when eaten. If the O-Toro is exceptionally fatty, you can lightly 'Aburi' (sear) the top with a kitchen torch for 2 seconds to release the oils.
🍽️ Serving Suggestions
Pair with a dry, clean Junmai Daiginjo Sake to complement the richness of the tuna belly. A warm cup of Konacha (high-grade green tea) serves as an excellent palate cleanser between pieces. Serve as part of a formal Kaiseki meal, following lighter white fish (Shiromi) and preceding richer cooked dishes. Provide a side of high-quality Gari (pickled ginger) to refresh the taste buds after the heavy umami of the O-Toro. Enjoy with your fingers rather than chopsticks to better feel the temperature and delicate structure of the nigiri.