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A black plate containing otoro sushi two ways, served with soy sauce, wasabi, and sushi ginger.

Otoro Sushi Two Ways

by Namiko Hirasawa Chen
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.
Prep: 10 minutes
Total: 10 minutes
Servings: 8 pieces

Ingredients

Servings: 8 pieces
  • ¼ lb sushi-grade otoro (fatty tuna)
  • 8 sushi rice pillows
  • yuzu

For Serving

Instructions

  • Gather all the ingredients.
    Otoro Sushi Ingredients
  • Remove the skin and trim around the piece.
    Otoro Sushi 1
  • Slice to desired thickness. Due to the high fat content, a thinner slice is recommended.
    Otoro Sushi 2
  • 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.
    Otoro Sushi 3
  • With a kitchen blow torch, sear the otoro to bring out the latent umami flavors.
    Otoro Sushi 4
  • Place on the sushi pillows… and squeeze yuzu juice on top of the seared otoro. Serve with soy sauce, wasabi, and sushi ginger.
    Otoro Sushi 5

Nutrition

Calories: 109kcal, Carbohydrates: 11g, Protein: 10g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 17mg, Potassium: 111mg, Fiber: 1g, Vitamin A: 873IU, Calcium: 5mg, Iron: 1mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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