Recipes

Negitoro Hand Roll Sushi

Yield :
2-3
Prep Time:
15 minutes
Cook Time:
30 minutes (rice)

Ingredients

  • 1/2 negi (Japanese long green onion, small scallions work too), thinly sliced
  • 4 ounces fatty tuna (chutoro), finely minced
  • 1/2 teaspoon Hawaiian salt
  • 1 teaspoon sesame oil
  • 2 cups cooked Calrose rice
  • 2 tablespoons seasoned sushi vinegar
  • 5–6 sheets nori (7 x 4 inches)

Directions

  1. Soak sliced negi in ice water for 5 minutes to crisp, then drain well and pat dry.
  2. Finely mince tuna and negi together on cutting board until mixture is finely chopped.
  3. Transfer tuna mixture to bowl, add Hawaiian salt and sesame oil, then gently mix until combined.
  4. Fold seasoned sushi vinegar into warm cooked Calrose rice until evenly seasoned.
  5. Place small mound of rice onto one sheet of nori, top with negitoro mixture, then roll into hand roll shape.
  6. Repeat with remaining ingredients and serve immediately.