Which Soy Sauce is good? I recommend Japanese soy sauce like “Kikkoman” and “Yamasa”. Chainese soy sauce is usualy not the best choice for sushi.
Which part of Tuna do you use for sushi? You can use any part of tuna. Most of time, i see red part of tuna in Slovenian fish market. It is famous that fatty portion of tuna belly is most valuable for making sushi in Japan. It calls Otoro in sushi restaurant and many times most expensive in recipe. It’s taken from around the stomach of tuna, only about 15% of hall tuna body. It has right pink color and has white stripe. Next valuable portion is under the skin. It called Tyutoro (medium fat). It has dark pink color. Last part of tuna is center of the tuna. It called Akami (low fat). It has dark red or red color.
Chu-toro (medium fat)
Akami (Low fat)
How to make sushi in Slovenija.