Otoro Tuna Nigiri
Luxurious fatty tuna belly nigiri with perfectly seasoned sushi rice and crisp nori. A showcase of technique that celebrates the otoro's buttery texture and delicate flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 248
- Protein
- 18g
Ingredients
- 6 oz sushi-grade otoro (fatty tuna belly)
- 1.5 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 sheet nori (seaweed sheets)
- 1 tsp wasabi
- 2 tbsp soy sauce
Instructions
- 1
Heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves, ~1 minute. Do not boil.
- 2
Transfer warm cooked sushi rice to a wooden bowl. Pour vinegar mixture over rice while stirring gently with a wooden spoon to cool and season evenly.
- 3
Spread seasoned rice on a flat plate and let cool to room temperature, ~10 minutes, fanning occasionally.
- 4
Pat otoro dry with paper towels. Slice against the grain into 6 pieces, each about 2 inches long and 1/8-inch thick.
- 5
Arrange tuna slices on a chilled plate. Cover loosely with plastic wrap and refrigerate until assembly.
- 6
Wet your hands with water mixed with a tiny pinch of salt (prevents sticking). Scoop ~1 tbsp rice into your palm.
- 7
Gently squeeze and shape rice into an oval mound about 2 inches long, keeping it loose (overworking makes it dense).
- 8
Drape one tuna slice over the rice, wrapping halfway around. The tuna should cover about 70% of the rice, leaving some visible.
- 9
Repeat with remaining rice and tuna to make 6 nigiri total. Arrange on a chilled serving plate.
- 10
Cut nori into thin strips (about 1/4-inch wide). Wrap one strip around each nigiri just below the tuna, pressing gently to seal.
- 11
Serve immediately with soy sauce and a small dab of wasabi on the side for dipping.
Tools you’ll need
- small saucepan
- wooden bowl
- wooden spoon or paddle
- sharp knife
- cutting board
- paper towels
- chilled serving plate
- small bowl for soy sauce
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