How to make Chutoro and "Duke" marinated Tuna Sushi by Michelin Sushi Chef【Udemy Introduction】

chutoro tuna

🥗Healthier: sashimi-grade salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a good protein source.

Slice the chutoro by scoring the surface and then slicing at an angle in one stroke.

Hold the knife upright and cut through the fish, placing the slice side up.

Make a thin cut on the surface to create a unified texture for easy biting.

Make a shower cut on the surface at intervals.

Shape the chutoro into nigiri by holding the fish on your fingers and applying wasabi.

Shape a small amount of rice into a bowl with the other hand and place it on top of the wasabi.

Make a hole in the center of the rice with your index fingers to create room for air, contributing to a fluffy texture.

Reshape the rice into a bowl without squashing it to keep the air room.

Gently hold the sushi and rice together, tightening the sides.

Rotate and tighten from the other side, then press the corners to shape it nicely.

Brush soy sauce on top of the nigiri and grip it lightly to make it round.

Slice the akami diagonally for nigiri size.

Make a shower cut on the surface of the akami for a unified texture.

Soak the tuna in the special zuke soy sauce for a couple of minutes.

Line the soaked tuna on a kitchen towel and pat dry to remove excess sauce.

Repeat the nigiri shaping process with the akami, applying wasabi and shaping the rice as before.

Cooking Techniques

Spice Level:

Allergens