ONE POUND OF BLUEFIN TUNA OTORO PREPARED 3 WAYS : feat Master Sushi Chef Andy Matsuda
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups sushi rice
- ●2 1/2 cups water
- ●1/4 cup rice vinegar
- ●2 tbsp sugar
- ●1 tsp salt
- ●8 oz fresh sashimi-grade fish (e.g., tuna, salmon)
- ●Wasabi (to taste)
- ●Soy sauce (for serving)
- ●Pickled ginger (for serving)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 20 minutes until the water is absorbed.
- 3Once cooked, let the rice sit covered for 10 minutes. Then transfer to a large bowl.
- 4In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve. Pour this mixture over the rice and gently fold it in with a spatula. Allow the rice to cool to room temperature.
- 5While the rice cools, slice the sashimi-grade fish into thin, bite-sized pieces (about 1/4 inch thick).
- 6Wet your hands with water to prevent sticking, then take a small amount of sushi rice (about 1 oz) and form it into an oval shape.
- 7Place a slice of fish on top of the rice mound. Optionally, add a small dab of wasabi between the rice and fish.
- 8Repeat the process until all the rice and fish are used up.
- 9Serve the nigiri sushi with soy sauce and pickled ginger on the side.
Equipment
Rice cooker or potLarge bowlSpatulaSharp knifeCutting board
Sashimi nigiri is a traditional Japanese dish that combines the art of sushi making with the delicate flavors of fresh fish.
Ingredients
- ●8 oz sushi-grade fish (e.g., salmon, tuna)
- ●2 cups sushi rice
- ●1/4 cup rice vinegar
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●Nori sheets (optional)
- ●Soy sauce (for serving)
- ●Wasabi (for serving)
- ●Pickled ginger (for serving)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear. Drain well.
- 2In a rice cooker or pot, cook the sushi rice according to package instructions. Once cooked, let it cool slightly.
- 3In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains.
- 4Slice the sushi-grade fish into thin pieces, about 1/4 inch thick.
- 5Take a small amount of sushi rice (about 1 oz) and mold it into an oval shape with your hands.
- 6Place a slice of fish on top of the rice mound. If using nori, you can wrap a small strip around the nigiri to hold it together.
- 7Using a kitchen torch, carefully sear the top of the fish until it is lightly charred. Be cautious not to overcook it.
- 8Repeat the process for the remaining fish and rice.
- 9Serve the torched nigiri with soy sauce, wasabi, and pickled ginger on the side.
Equipment
Rice cooker or potSharp knifeKitchen torchBowlSushi mat (optional)
pescatariangluten-free
Ingredients
- ●200g fresh tuna, diced
- ●1 avocado, diced
- ●1 small cucumber, diced
- ●1 tbsp capers, chopped
- ●1 tbsp red onion, finely chopped
- ●1 tbsp fresh cilantro, chopped
- ●1 tbsp olive oil
- ●1 tsp lemon juice
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a bowl, combine the diced tuna, avocado, cucumber, capers, red onion, and cilantro.
- 2Drizzle the olive oil and lemon juice over the mixture.
- 3Season with salt and pepper to taste.
- 4Gently toss the ingredients together until well combined.
- 5To serve, use a ring mold to layer the tuna mixture on a plate.
- 6Carefully remove the ring mold to reveal the layered tartare.
- 7Garnish with additional cilantro if desired.
- 8Serve immediately with toasted bread or crackers.
Equipment
mixing bowlring moldknifecutting board
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