Otoro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of fatty cuts of tuna. Otoro has a characteristic sophisticated taste and a distinctive fat marbling which makes the pieces to melt in your mouth.

Otoro is the fattiest portion of the tuna. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. The unique and delicious taste of otoro charms most people as soon as they sample it.

Maguro is categorized as toro or akami, depending on the meat. The meat from the belly side, that envelopes the organs, is called toro. Otoro is fatty meat close to the head and has a lipid content of 25 to 30%.

If you look at an anatomical chart for a tuna, you'll see that the toro/chutoro/otoro parts of the belly are quite small compared to the akami or red meat parts of the back. This, combined with the preference of consumers in Japan and now abroad for the fattier parts of the tuna explains the price it fetches.

Happy cooking! and hope you enjoyed this video.


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