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This canned tuna sushi recipe, often called tuna salad maki or lettuce maki in Japan, has an unusual history. In 1966, the Ippei Sushi restaurant in Miyazaki, Japan, wanted to develop a unique ...
Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
Tuna, salmon, and kingfish are most commonly cut in this style. The usu-zukuri cut (literally 'thin slice'), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually 50 mm (2 in) long and 2 mm (1 ⁄ 16 in) wide.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Sushi restaurateurs in Tokyo say they have paid 207m yen ($1.3m; £1m) for a bluefin tuna which is about the size and weight of a motorbike. The sale is the second highest price ever paid at the ...
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Bluefin Tuna and Sushi is a Japanese restaurant in Portland, Oregon. The business was established as Bluefin Tuna in Seoul in 2011. Bluefin Tuna and Sushi has garnered a positive reception and ranked number 75 in Yelp 's 2024 list of the top 100 sushi restaurants in the U.S.
Makizushi (巻き寿司): Translated as "roll sushi". Seasoned rice and seafood or other ingredients are placed on a sheet of seaweed (nori, dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds. Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. [4]