Torotaku is an abbreviation for otoro (tuna belly) and takuan, a type of pickle made from dried daikon radish. The combination of the audibly crunchy takuan with the rich and creamy toro is a sublime match, and it's my favorite roll to order at sushi restaurants in Japan.

I've turned the classic combo into a flavorful side dish that's like a mashup of Hawaiian Poke with Torotaku. I served this on a bed of celery sprouts as an appetizer to go with drinks, but it would also be fantastic served over a piping hot bowl of rice as a donburi.

As with any dish involving raw or undercooked foods, it's important to buy fish meant to eat raw. This is usually labeled as "sushi" or "sashimi" grade. Keep in mind that there's no regulation around these phrases in most places, so at the end of the day, you'll need to use your best judgment and weigh the risks involved for yourself.

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