Nigiri Sushi with Otoro (Fatty Tuna Belly)
A recipe from Japan.
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Nutrition (per serving)
220Calories
20 gProtein
2 gSugar
320 mgSalt
Ingredients
- 20g small mound Sushi rice
- 1 luxurious slice ~35g Otoro (prime fatty tuna belly)
- barely a whisper dab Wasabi
- very light dip Soy sauce
Method
- Prepare sushi rice to perfect balance – slightly warmer than room temperature, loose grains, glossy from vinegar.
- Select otoro with beautiful marbling; slice thick enough to show fat veins but thin enough to drape elegantly.
- Moisten hands lightly, form small rice mound with gentle pressure – rice should hold but feel airy.
- Apply the tiniest possible amount of wasabi (otoro's richness needs no overpowering).
- Place otoro slice atop rice, letting fat side face up; gently press so fish melts into rice contour.
- Serve immediately – the fat should begin to warm and release heavenly aroma.
- Dip only the fish corner in soy; consume in one bite to experience melting luxury.
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