Bluefin Tuna Experience Recipe

Chill all fish in the coldest part of the refrigerator until just before serving. Use a very sharp sashimi knife and a clean damp cloth to wipe the blade between cuts. Have soy sauce, wasabi and pickled ginger ready at the serving station.

Slice otoro

Trim any sinew and skin from the otoro. With the knife angled slightly, slice the otoro into 1/4-inch (about 0.6 cm) thick slices—about 4–6 slices from 6 oz depending on cut. Make each slice in a single smooth motion away from you to preserve texture.

Plate and finish

Arrange each slice on a chilled plate with a micro shiso leaf beneath or alongside. Place a small dab (about 1/8 tsp) of grated wasabi on the plate and serve with 20 ml soy sauce per guest for dipping. Add pickled ginger to the side as a palate cleanser.

Slice chutoro

Remove any connective tissue. Slice chutoro into 1/4-inch thick slices using the same single-stroke technique. Aim for 4–6 slices from 6 oz.

Garnish chutoro

Lay slices neatly on a chilled plate. Sprinkle thinly sliced scallions and a pinch of fresh lemon zest over the slices. Serve with 20 ml soy sauce on the side.

Slice akami

Trim and slice akami into 1/4-inch thick sashimi pieces, keeping clean single-stroke cuts. Expect 4–6 slices from 6 oz.

Finish akami

Arrange slices and lightly sprinkle toasted sesame seeds over the top. Offer a lemon wedge to squeeze over the fish and serve with 20 ml soy sauce for dipping.

Prepare spicy tuna filling

Combine the finely diced akami (3 oz) with Japanese mayonnaise (2 tbsp), sriracha (1 tsp) or chili paste, chopped green onion (1 tbsp) and sesame oil (1/2 tsp) in a bowl. Mix until homogenous, taste and adjust heat or seasoning. Keep chilled.

Prepare sushi rice

If not already done, cook sushi rice and season with rice vinegar, sugar and salt. Cool to body temperature. Wet your hands with rice vinegar (about 1 tbsp/15 ml distributed across uses) to prevent sticking.

Assemble roll

Place a bamboo mat covered in plastic wrap on the work surface. Lay the nori sheet shiny-side down on the mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori leaving a 1/2-inch (1.3 cm) bare strip at the top edge. Sprinkle a light dusting of furikake or toasted sesame over the rice if desired. Flip the nori so rice faces down and the bare nori edge faces you (inside-out style), or keep rice on outside per preference.

Fill and roll

Place the spicy tuna mixture in a line along the center of the nori. Using the mat, lift the front edge and roll firmly but gently to form a cylinder. Seal the edge with a little water. Compress evenly with the mat to shape. Chill the roll briefly (5 minutes) to firm.

Cut and finish

Using a very sharp wet knife (wet the blade and wipe between cuts), slice the roll into 3 even pieces. Arrange on a plate and garnish with additional furikake or sesame. Serve with soy sauce and wasabi.

On a single tasting plate or served as three small plates, present 1 piece each of otoro, chutoro and akami sashimi and the 3-piece spicy tuna roll. Provide small dipping bowls of soy sauce, a small amount of wasabi and pickled ginger. Recommend tasting from richest (otoro) to leanest (akami) and finish with the spicy roll.