Negitoro Roll

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• ½ lb sushi-grade tuna
• 3 stalks green onions
• 4 sheets nori sheets

Instructions

1. 1

   Rinse the 2 cups sushi rice in cold water until clear, then cook with 2.5 cups water in a rice cooker or pot until tender, about 20 minutes.

2. 2

   In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this into the hot rice and let it cool to room temperature.

3. 3

   Finely chop the 0.5 lb tuna and 3 green onions (white and green parts). Mix them together in a bowl; season with a pinch of salt if desired.

4. 4

   Place a sheet of nori on a bamboo mat, shiny side down. Spread about 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch strip at the top edge.

5. 5

   Spoon a line of the tuna mixture along the bottom edge of the rice. Roll the mat away from you, pressing gently to form a tight cylinder.

6. 6

   Moisten the top strip of nori with a little water to seal the roll. Repeat with remaining ingredients to make 4 rolls.

7. 7

   Using a sharp knife, slice each roll into 6 pieces. Serve with soy sauce, wasabi, or pickled ginger if you have them.

Tools you’ll need

• rice cooker or pot
• bamboo sushi mat
• sharp knife
• mixing bowls

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