Toro sushi is a type of sushi made with toro, which is the fatty meat of tuna, typically served as sushi or sashimi. Toro is cut from the belly or outer layers of the Pacific bluefin tuna, prized for its rich flavor and tender, "melting" texture. It is considered a luxury delicacy due to its high fat content and rarity. There are two main grades of toro used in sushi:
- Ōtoro: The fattiest and most prized cut taken from the belly area just behind the head, known for its rich, creamy texture and expensive price.
- Chūtoro: A medium-fatty cut from areas closer to the tail, offering a balance between fat and lean meat.
Toro sushi is usually served as nigiri sushi, where a slice of toro is placed on a small mound of sushi rice, often accompanied by soy sauce, wasabi, and pickled ginger. It is highly valued for its deep flavor and smooth, velvety texture, making it a favorite in high-end sushi cuisine. In summary, toro sushi is sushi featuring the fatty, flavorful belly meat of tuna, especially bluefin tuna, hailed for its luxurious taste and texture. It is a sought-after delicacy in Japanese cuisine.
