Because there are basically two types of what we westerners think of as 'tuna' in sushi, the lean cut of the fish, called 'akami' and the fattier part of the fish, cut from the belly region, called 'toro.' Tori is also graded up by the degree of fattiness, and can be referred to as 'toro,' 'chu-toro,' or 'o-toro.' More on this can be found at The Sushi FAQ at http://www.sushifaq.com/sushi-items/sushi-items-tuna-maguro.htm"
It's probably a mascot ring with an Ootoro (fatty tuna) sushi for its design.
I would say that it is probably the salmon skin rolls. Any sushi that has the mayonnaise based sauces will have a high fat content. And of the fish the toro or fatty tuna is naturally going to have a high level of fat.
Tuna Sushi
I like tuna sushi with cutting usa zebras I like tuna sushi with cutting usa zebras
It's something in every restaurant called SEAFOOD! more specific, sushi, fish, crab,lobster and TUNA!!!! I LOVE TUNA!!!!!!!!!!!!!
Sushi...... I love sushi ...lov u ray ray
There is no such thing as raw sushi the raw fish component in sushi is actually called sashimiwhen cooked and combined with the Japanese sticky rice the dish is now called sushi.
The best answer I've found so far, was from when I worked in restaurants. The sushi we served was always fresh, real, and caught by local fisherman from around the world. Alas, all sushi is not made the same, I was told that the "block" sushi I saw at lower grade sushi establishments was made from the loose bits of tuna that are pasturized and molded into blocks. By the looks of it, this is what I suppose saku tuna is Edit: As far as I know Saku Tuna is yellowfined tuna that is labeled with Maguro, most often only used for labeling bluefin tuna. So you can call the tuna Maguro Tuna-Saku. I suppose it is a way to sell the cheaper yellowfin tuna to a higher price.
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About 20g per serving. This is a rough, catch all estimate though.
Sushi? If that's the term is just raw fish.