Maguro is an icon of sushi and is among the oldest ingredients used to make it. At Kosher Sushi in Toronto, you will be able to get blue fin tuna, which is widely regarded as the best quality fish.
The blue fin tuna’s firm flesh and near-total absence of fat make it both healthy and easy to chew. Its firmness stems from the fact that it comes from cold currents. It is also much redder than other types of tuna, such as yellow fin or ahi. This makes it more visually appealing to many sushi enthusiasts.
Most people add either wasabi or soy sauce to their tuna, which is usually eaten simply. In Japan, it is often used in nigirizushi, i.e. patted into a cube with rice and often held together with it by a piece of another fish. In the West, though, it is commonly used in rolls.
When included in hand-rolled sushi, it can be served with a wide variety of other ingredients beyond the standard rice and seaweed. Among the common ingredients that can be used with it are cucumber, avocado, onion soy vinaigrette, crab mixes, lettuce, asparagus, and even salmon. This versatility stems in part from the fact that Western palates are so accustomed to it.
Many kosher sushi enthusiasts eat maguro with wasabi. Salt and other condiments are used far less frequently. In some cases, the tuna itself may be seared or spiced during the preparation process. This helps to accentuate its flavor.
For Westerners trying kosher sushi for the first time, this is a great introduction. Not only does tuna capture authentic Japanese cuisine but it is also very familiar to people living in the greater Toronto area. That makes for an easy transition into a new type of food, and it can serve as a gateway into less familiar territory.