My favorite; Otoro tuna, fatty tuna.
I also love Ikura (salmon eggs). They are mostly sold as loose eggs, but they also come in a sac that you have to wash and prepare yourself. The latter option tastes better but of course it takes a little more work.
Washed and loosened eggs.
Previously displayed otoro steak turns into ground tuna, for tuna tartare or spicy tuna handrolls. Kewpie Mayo, sriracha (cock) sauce, sesami oil, and diced scallions.
Toro Tuna Tartare.
How to prepare sushi rice; rice wine vinegar, sugar, salt all mixed in when rice is hot. Exact recipe here.
Hand roll “roll it yourself” platter, Uni (sea urchin), fresh cucumber, Ikura (salmon eggs), Tuna Tartare, and sheets of Nori (dry seaweed sheets). Pickled rice sits in cylindrical wooden box. Good for a group of people who want to make their own sushi but don’t know how to cut sashimi.
Uni and Cucumber.
Quail eggs for Ikura handroll pieces.
Rolled with a 1.5 inch strip of nori with rice inside, topped with Ikura and quail egg. Very easy!
Uni rolls. Rolled, again, individually as I eat with nori, rice, and uni tongues placed on top. You can add a quail egg yolk to this too but
too many quail eggs and I can get nausea.
Took the pre-made toro tartare and rolled it with rice and cucumber into a cone-like shape. The nori was cut into a rectangle first. Usually shaped like this. I prefer making them as I eat- the nori sheet doesn’t get too soggy from its interaction with the moist rice morsels.
Lastly, grate “as you eat” fresh wasabi. Before grating shave off its exterior with a knife
Sashimi may look easy to make. I could have just sliced the toro steak and placed it on some rice but actually slicing toro or any piece of raw fish is incredibly difficult unless you are a trained sushi chef, its really not one of those things that you just learn by watching. Sure you could just slice it whichever way you know how, but the way in which you cut sashimi affects the flavor a lot. A piece of sashimi sliced haphazardly is just not worth eating. These hand rolls are much more casual and easy to do since most of us are not trained sushi chefs.