Okay, here’s my blog post about making Otoro Nigiri, written from my personal experience and in a casual, conversational tone:
Man, I’ve been craving some good sushi lately, especially otoro. That fatty tuna belly is just… chef’s kiss. But going out for it gets expensive, you know? So, I thought, why not try making it myself? It’s just rice and fish, right? How hard could it be? (Spoiler: it’s a little harder than it looks, but totally doable!).
First things first, I needed to get my hands on some otoro. This was probably the biggest challenge. I don’t live near any fancy Japanese markets, so I had to do some serious searching online. Finally, I found a place that ships it frozen. It was a bit of a splurge, but hey, treat yo’ self, right?
While I was waiting for the otoro to arrive, I prepped the sushi rice. This is super important. I used one of short-grain rice. Washed it like a million times until the water ran clear. That’s the key, apparently, to get rid of the extra starch so it’s not all mushy.
The Rice:
- Rinse, rinse, rinse! Seriously, keep going until the water’s clear.
- I used my rice cooker, I put the water and rice together. Made it easy.
- Once it’s cooked, you gotta mix in the sushi vinegar. I just eyeballed it, to be honest. A little rice vinegar, a little sugar, a little salt. Taste as you go!
- Let the rice is cool down and will be ready to use.
Okay, so the otoro arrived, all nicely packaged and still frozen solid. I carefully followed the instructions to defrost it in the fridge. Patience is a virtue, especially when dealing with expensive fish.
Shaping the Nigiri
Once the otoro was thawed, it was time for the fun part: assembly! I wet my hands (this is crucial, or the rice sticks to everything), grabbed a small handful of rice, and tried to shape it into that classic nigiri shape. It took a few tries, I’m not gonna lie. My first few looked… well, let’s just say they were “rustic.”
Then, I sliced the otoro. This was surprisingly satisfying. That fatty texture, the beautiful marbling… it was almost too pretty to eat. Almost. I tried to cut it into thin, even slices, but again, my knife skills aren’t exactly professional-level.
Finally, I draped a slice of otoro over each rice ball, gave it a gentle press, and… boom! Otoro nigiri! I added a tiny dab of wasabi on top, because I like it spicy. And that’s it, I made some awesome sushi for myself.
It might not have been perfect, but honestly, it tasted amazing. And there’s something super satisfying about making something yourself, even if it’s a little messy. Would I do it again? Absolutely. Would I recommend it? For sure, if you’re up for a little culinary adventure! It’s the best sushi and very fresh.
