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Authentic Chutoro nigiri sushi Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Serve With
Cooking tips
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tezu water
Tezu water is a crucial yet simple component in sushi preparation, particularly useful for handling sticky sushi rice. It's a mixture of cold water and rice vinegar, typically in a ratio of 1 cup (240 ml) water to 2 teaspoons vinegar. To make it, simply combine these two ingredients in a bowl and stir well. When shaping sushi, especially nigiri or rolls, wetting your hands with tezu water prevents ... Read more -
types of tuna
The term "maguro" in Japanese refers broadly to tuna, and various types of tuna can be used to make maguro nigiri sushi. Northern Bluefin Tuna (hon-maguro) is the largest, most expensive, and prized for its high-fat content, yielding luxurious cuts ideal for premium sushi. Southern Bluefin Tuna (minami-maguro), though smaller, is rich in fatty parts and preferred for its seasonal taste, especially ... Read more -
rice
The rice for nigiri sushi should be prepared like any sushi rice. The difference with nigiri sushi is how you shape the rice. Here, it must be molded into an oblong that has air pockets inside. The end goal is a firm yet loose texture. If the rice is pressed too hard, it will be dense and chewy. -
equipment
The key piece of equipment when making otoro nigiri sushi is a good knife suitable for slicing tuna. Yanagiba, with a long and narrow blade, is the go-to knife for sashimi and sushi, but it can be quite expensive. If you can't afford it, just use a really sharp knife. Don't force the knife; let it do the work alone, or you will end up with a messy-looking slice of tuna. -
defrosting the tuna
Tuna is often sold frozen, so it must be defrosted before use. For the best results that preserve the umami of the fish, go with the ice bath method. First, wash the block of tuna under cold running water to remove any large bits of ice. Then, pat dry the tuna well and place it in a freezer bag. Expel as much air from the bag as possible and seal tightly. Place the bag in ice-cold water, weigh the ... Read more -
cutting the tuna
The tuna should be cut with long, steady strokes at a 30-45° angle. It should be cut against the grain with a single bevel knife, ideally yanagiba. Additionally, parallel incisions on the surface of the tuna slice can be made, also done against the grain. -
shaping the tuna
There are several things to be mindful of when shaping the sushi. One is you should never squeeze the sushi as the molded rice needs to be fluffy yet firm, with air pockets inside. Also, squeezing sushi warms the tuna, which negatively impacts its taste. Another is that tuna should never be placed on the palm of your hand, only at the base of your fingers, as the palm is too warm. There are many techniques ... Read more -
variations
Once assembled, the tuna can be brushed with soy sauce. Also, it can be seared with a blowtorch to bring out the dormant umami flavors. -
serving
Otoro nigiri sushi is served with soy sauce for dipping and ginger, a palate cleanser meant to be eaten between each sushi serving. Occasionally, wasabi will also be served, so one can add as much as one likes. However, because wasabi is already used in the preparation, sushi chefs typically add enough, so there's no need to add more. -
how to eat
Otoro nigiri sushi should be eaten by hand in one bite. If you want more seasoning, dip it fish-side down into soy sauce.
Chutoro nigiri sushi
PREP 50min
COOK 20min
READY IN 1h 10min
The following is the classic preparation of chutoro nigiri sushi. The recipe is easy to follow, with clear and detailed instructions to ensure your sushi ends up the best possible. We recommend going over all the tips before deciding to prepare the sushi, as there might be a few steps that need to be undertaken before jumping onto the recipe, such as checking your equipment and defrosting tuna.
Ingredients
2 cups (380g) sushi rice
2 cups (480 ml) water
3 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
2 oz (60g) yellowfin or bluefin sushi-grade tuna (chutoro)
soy sauce, for serving
wasabi, for serving
pickled ginger, for serving
Preparation
Step 1/9
Rinse the sushi rice in cool water until the water runs clear.
Step 2/9
Combine the washed rice with water in a pan or a rice cooker. Cover and cook on low heat for 20 minutes.
Step 3/9
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until the sugar dissolves to make the sushi rice seasoning.
Step 4/9
Transfer the cooked rice to a flat container. Gradually add the sushi rice seasoning to the hot rice, mixing gently with a rice spoon until the rice cools to room temperature.
Step 5/9
On a cutting board, use a sushi knife to thinly slice the fish at a 30-45° angle, against the grain. Aim for slices that are ½-inch (1.25 cm) wide and 2 inches (5 cm) long.
Step 6/9
Wet your hands in a bowl of tezu water and shape the rice into small log ovals, each weighing no more than 25 grams (1 oz). Cradle the rice in your palm and gently rotate it between your fingers to form a well-defined log oval.
Step 7/9
Place a slice of fish on the base of your fingers, and add a small dab of wasabi in the center.
Step 8/9
Place the rice on top, pressing down gently with your thumb while using your other fingers to support the sides of the rice. Flip the rice and shrimp over, then firm up the edges. Press the end of the rice into shape using your thumb while supporting the nigiri with your fingers and palms. Rotate it and press the opposite end with your thumb the same way.
Step 9/9
Arrange the nigiri on a plate with a small amount of wasabi and pickled ginger on the side. Enjoy with your preferred soy sauce. Optionally, you can brush the top of tuna with some soy sauce before serving.
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