Bluefin Tuna Nigiri Sushi
Fresh bluefin tuna is expertly butchered into key sections such as otoro, chutoro, and akami, then portioned into saku blocks. Sliced tuna is shaped onto seasoned sushi rice and brushed with soy sauce for the quintessential sushi bite.
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🍳 Cooking Flow
Unpack and inspect the bluefin tuna cuts → Separate the collar (kama) and trim excess sinew → Portion tuna into rectangular saku blocks → Slice fish and form nigiri sushi with seasoned rice and soy sauce
Cooking Steps
Brief Cooking Order
Unpack and inspect the bluefin tuna cuts → Separate the collar (kama) and trim excess sinew → Portion tuna into rectangular saku blocks → Slice fish and form nigiri sushi with seasoned rice and soy sauce
Introduction
Fresh bluefin tuna is expertly butchered into key sections such as otoro, chutoro, and akami, then portioned into saku blocks. Sliced tuna is shaped onto seasoned sushi rice and brushed with soy sauce for the quintessential sushi bite.
Step 1
Unpack and transfer the large bluefin tuna loin onto the cutting board.
Step 2
Identify the various cuts, including otoro (super fatty belly), chutoro (medium fatty), akami (lean part), and separate the kama (collar section).
Step 3
Measure and cut the tuna block into saku cuts (uniform rectangular blocks for sushi preparation), trimming off any chewier tail end or sinewy pieces.
Step 4
Slice portions of the tuna for sushi, shape by hand over sushi rice to form nigiri, and brush with soy sauce before serving.
Ingredients List
Important Notes
Different parts of the tuna offer distinct textures and fat profiles: otoro is richly marbled, chutoro is medium fatty, and akami is lean and deep red.
The collar (kama toro) has extensive muscle tendon and is best prepared by grilling or torching rather than serving raw.
Chewier end pieces trimmed from the blocks can be set aside for secondary dishes or sous chefs to utilize.
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