Maguro (What is Maguro Tuna and Maguro Sushi Recipe)
on Mar 26, 2022
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Maguro is a type of tuna that’s often served in Japanese restaurants. More commonly known as bluefin tuna, it is a fairly lean source of protein. This tuna is used to make tuna rolls and tuna sushi.
In today’s post, we’re sharing some information about maguro tuna, as well as a recipe for delicious maguro sushi.
What is Maguro?
Considered to be one of the most popular types of tuna in Japan, maguro was previously known as horse mackerel and used for cat food prior to the 1970s.
Today, it is most often used for sushi and represents about 80% of the world’s bluefin tuna. Maguro is a threatened species of fish and is quite expensive. Its belly meat is especially prized for its texture and flavor.
Bluefin Maguro Sashimi
Akami
Found on the sides of the fish, the meat is particularly lean. It is the most common cut used in tuna rolls and tuna sushi.
Toro
Found in the belly of the fish, the meat is fatty and is prized for its flavor and texture. Toro can be divided into two parts:
- Chutoro: This part of the meat is found along the side of the belly area between the akami and the otoro. It is not as fatty as the otoro meat.
- Otoro: Considered to be the fattiest part of the tuna, it is located on the underside of the fish. The meat is very fatty and flavorful. It is also extremely expensive.
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What is Maguro Tuna and Maguro Sushi Recipe
Ingredients
- For Sushi Rice
- 1 cup sushi rice uncooked, it’s best to use Japanese short-grain sushi rice
- 1 cup water
- 1 tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- For Tuna Nigiri
- 8 oz sashimi-grade tuna
- 2 teaspoon wasabi optional
- Optional for Serving:
- soy sauce
- wasabi
- pickled ginger
Instructions
- Make Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instructions.
- Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
- Prepare the Tuna: Cut against the grain, about 30 to 45 degree angle. Cut your tuna into thin slices. I recommend cutting it to 3-inch long, 1-inch wide, and 1/4-inch thick.
- Shape the Rice: Take about 3 tablespoons of rice in your right hand. Squeeze it together until it rolls into a firm “log” sized oval shape. Try to make the bottom flat with the rounded top. (Don’t squeeze too tight, and it should still contain a little bit of air in the rice.)
- Assemble the Nigiri: Place the tuna slice on the root of your fingers. Then take a pea-sized portion of wasabi, and spread it in the middle of the fish.
- Place the rolled sushi rice onto the tuna, and bend your fingers to cover both the fish and rice together. Press down the rice using the index finger from the other hand.
- Turn the fish and rice and let the tuna slice sit on top of the rice. Serve tuna nigiri with optional wasabi, soy sauce, along with pickled ginger.
Notes
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
