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Ingredients
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Fish & sushi rice
Accompaniments & garnishes
Brief marinade / finishing sauce (optional)
Method
Fish & sushi rice
- 1
Chill and inspect fish
Keep bluefin chutoro well chilled until ready. Using a very sharp knife, inspect the loin for any sinew, bloodlines or skin. Trim away any thin silver skin or dark bloodlines with a quick diagonal cut, leaving clean pink-red flesh. Pat dry with paper towel.
- 2
Prepare sushi rice
Rinse the short-grain rice under cold water until water runs mostly clear (3–4 rinses). Drain and combine with 1 1/4 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then cover and simmer 15 minutes on low. Let rest 10 minutes off heat.
- 3
Season rice
While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon using a cutting motion to avoid crushing grains. Fan rice or let it cool to just above room temperature (do not refrigerate).
- 4
Slice chutoro
Place the trimmed chutoro on a clean cutting board. Using a very sharp long-bladed knife (sashimi or yanagiba), slice the tuna in single smooth strokes. For sashimi: cut 1/4-inch (6–7 mm) thick slices on the bias to create attractive oblique pieces (about 8 pieces from 8 oz). For nigiri: cut into 8 blocks approximately 1/2 x 1/2 x 1-inch and shape with rice (see next section). Keep blade moist and wipe between cuts for clean edges.
Accompaniments & garnishes
- 5
Wasabi & soy
Portion soy sauce into a small dipping dish. Place prepared wasabi nearby. If using fresh wasabi, grate just before serving. Remember to dip fish lightly into soy; avoid soaking rice if using nigiri.
- 6
Prepare microgreens and shiso
Rinse microgreens and shiso leaves, spin or pat dry. Arrange microgreens in small nests on the serving plate and tuck shiso leaves between slices or under nigiri pieces for aroma.
- 7
Toast sesame and dress nori
Lightly toast sesame seeds in a dry pan over medium heat for 30–60 seconds until fragrant. Cut toasted nori sheets into thin strips or rectangles; brush nori lightly with sesame oil if desired to soften and add aroma.
- 8
Lemon/yuzu
Cut lemon or yuzu into thin wedges. Offer wedges on the plate; a gentle squeeze over chutoro can brighten the fattiness just before eating.
Finish & optional marinade
- 9
Optional quick ponzu finish
If using the finishing sauce: combine light ponzu, mirin, finely sliced scallion and grated ginger. Spoon 1/2 tsp over each slice of chutoro or briefly brush with a pastry brush. Allow the fish to sit for 30–60 seconds to absorb flavor — do not leave too long or the ponzu will denature the surface excessively.
- 10
Assemble sashimi or nigiri
For sashimi: arrange chutoro slices over microgreen nests, sprinkle toasted sesame seeds lightly, add a small strip of nori next to each slice, and place a small mound of pickled ginger on the platter. For nigiri: wet hands with water (optionally a little rice vinegar), form 18–20 g (about 1 tablespoon) oblong rice mounds, dab a tiny bit of wasabi on each rice mound, press a chutoro block over the rice; wrap a thin nori strip around each nigiri if desired and press gently to secure.
- 11
Final touches and serve
Garnish with microgreens and shiso leaves, scatter remaining sesame seeds, and serve immediately with soy sauce and wasabi on the side. Recommend eating within 20–30 minutes of plating for best texture and flavor.
