Fatty Tuna Recipe

Chill and prepare fish

Keep otoro chilled until ready to slice. Pat each piece dry with paper towel to remove surface moisture—this helps clean cuts and better texture.

Trim and slice

Using a very sharp sashimi knife (or long, sharp chef's knife) slice each otoro into 8 pieces appropriate for nigiri or sashimi. For nigiri: cut roughly 2.5–3 inch (6–8 cm) long, 1.5 inch (3–4 cm) wide, and 1/4 inch (6 mm) thick. For sashimi: cut slightly thicker if preferred, about 1/3 inch (8–9 mm). Make single smooth strokes, pulling the knife toward you to avoid tearing the flesh.

Season

Lightly sprinkle a small pinch of fine sea salt over each slice (use roughly 1/8 tsp per slice). For a citrus accent: very lightly grate lemon zest over half the pieces to highlight the fatty flavor.

Finish preparations

Place fresh wasabi on the side or put a small dab on each slice if serving as sashimi. Arrange pickled ginger and optional shiso leaves on the platter. If using yuzu kosho, place tiny dots on select slices or mix a pinch with a little toasted sesame oil and brush lightly.

Rinse rice

Rinse 2 cups sushi rice under cold water, swirling and draining until the water runs nearly clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Let rice soak 20–30 minutes if possible, then cook according to your cooker instructions or bring to a boil, cover, reduce heat to low and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar, salt and mirin (if using) in a small saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a wooden or nonreactive bowl, gently fold in vinegar mixture with a cutting motion to avoid crushing grains, fanning rice to cool to near room temperature. Keep covered with a damp towel until shaping.

Shape nigiri

Wet hands lightly with water mixed with a few drops of rice vinegar to prevent sticking. Take about 20–24 g (roughly 1.5–2 tbsp) of rice and shape into an oblong mound by gently pressing and turning—firm but not compacted. Place a slice of otoro over each rice mound and press gently to adhere.

Prepare dipping options

Pour soy sauce and optional ponzu into small dipping bowls. If using yuzu kosho with sesame oil, mix 1/2 tsp yuzu kosho with 1/2 tsp toasted sesame oil and serve a few drops on the fish or as alternative dip.

Garnish and serve

Scatter finely sliced scallion sparingly over selected pieces (not over the entire platter so delicate flavor of otoro remains dominant). Arrange nigiri or sashimi attractively on a chilled plate with shiso, ginger, and wasabi. Serve immediately so fish is at optimal texture and temperature.