T - O-toro Recipe

Prepare fish

Keep the otoro refrigerated until ready. Using a very sharp sashimi or chef's knife, trim away any sinew and silver skin. Pat the fish dry with paper towels. Slice the otoro into 1/4-inch (6 mm) thick sashimi slices, cutting at a slight angle for broad pieces (about 10–12 slices from 8 oz depending on thickness).

Season lightly

Lay the slices on a chilled plate in a single layer. Lightly sprinkle sea salt and a pinch of freshly cracked black pepper over each slice. Drizzle the neutral oil very sparingly (about 1 tsp over all) to add sheen and mouthfeel. Keep chilled while you finish the dressing and garnishes.

Make dressing

In a small bowl whisk together the light soy sauce, yuzu juice, mirin, rice vinegar, sesame oil and grated ginger until emulsified. Taste and adjust — it should be bright and slightly sweet-salty with a hint of citrus. If using lemon instead of yuzu, start with 1 tsp and add to taste.

Prepare garnishes

Thinly slice the negi/scallion on a sharp bias into fine rings. Toast the sesame seeds in a dry skillet over low heat, shaking until golden and fragrant (30–60 seconds). If using microgreens, rinse and spin dry gently.

Dress and plate

Spoon 1–2 teaspoons of the yuzu-soy dressing onto each otoro slice or lightly drizzle across the arrangement. Scatter the sliced negi and microgreens over the fish, then finish with a light dusting of toasted sesame seeds.

Place a small quenelle or dab (about 1 tsp total) of fresh wasabi on the plate or in a small ramekin for the diner. Arrange the pickled ginger on the side as a palate cleanser between bites.

Form and crisp rice

If you want a crunchy contrast, mix the cooled cooked sushi rice with the rice vinegar. Form into 8 small 1-inch discs using wet hands or a small ring mold. Heat a nonstick skillet over medium-high, add sesame oil and neutral oil. Fry the rice discs until a golden crust forms on each side, about 2–3 minutes per side. Drain briefly on paper towel.

Serve with toro

Place one or two rice crisps on the plate and arrange 1–2 slices of dressed otoro atop each crisp for textural contrast. Finish with a tiny dot of wasabi on the fish if desired.

Serve immediately while the fish is chilled and rice crisps (if used) are still slightly warm and crunchy. Recommend 2–3 slices per person as an appetizer, or 4–6 slices as a main course. Provide extra soy or the remaining dressing at the table.