🔥🐟🍣 Seared Tuna Belly Nigiri

One of the most memorable bites of fish I have ever had 🤯

The Otoro is awesome raw, but cooked like a steak it becomes like wagyu beef mixed with tuna.. unbelievable. So rich, vanishes on your pallet, grilled edge that rivals crispy fish skin that adds another textural and flavour element, balanced out with the clean sushi rice to cut the fat. WOW 🤤 Served with wasabi, soy sauce, chilli paste and sesame oil.

Preparation
Tuna Belly butchered to remove any sinue and portioned. Portion dry brine salted in kosher salt overnight to evenly season, firm up the texture and to enhance the browning. Tempered 1 hour before cooking, patted dry with a paper towel before hitting the grill.

Cook
Burning Lump charcoal in a 2 zone setup. Constantly moving the tuna around on the grill because it is pouring fat making some serious flames. Let it rest for 8 minutes to carryover cooking for the even colour and for easier slicing (like warm butter) Delicately sliced and laid on the sushi rice. Absolutely blown away 🥲

Sushi Rice
3 cups Short grain Glutinous rice
3.5 cups of water
1/2 cup Rice vinegar
2 Tbsp White sugar
2 Tsp Fine salt

🐟 PEl Blue Fin Tuna Belly @newportfishimp
☄️ Lump Chunk @jealousdevilcharcoal
💨 Cheyenne @yodersmokers
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