Negitoro Sushi Rolls and Natto Sushi Rolls for Setsubun

Name: Negitoro Sushi Rolls and Natto Sushi Rolls for Setsubun
Yield: 7 servings
Cuisine: American
Ingredients: 520 grams Sushi rice; 150 grams Raw tuna (sashimi quality); 1 Green onion (finely chopped); 2 packs Natto; 7 sheets Nori seaweed; 1 Wasabi

cookpad.japan @cookpad_jp

This recipe is our family's favorite.

Store-bought negitoro is fine.
Chopped natto works best in these rolls.
Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

This recipe is our family's favorite.

Store-bought negitoro is fine.
Chopped natto works best in these rolls.
Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

This recipe is our family's favorite.

Store-bought negitoro is fine.
Chopped natto works best in these rolls.
Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

This recipe is our family's favorite.

Store-bought negitoro is fine.
Chopped natto works best in these rolls.
Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

Saved

Ingredients

7 servings

520 gramsSushi rice
150 gramsRaw tuna (sashimi quality)
1Green onion (finely chopped)
2packs Natto
7sheets Nori seaweed
1Wasabi

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Steps

1

Prepare the sushi rice, and divide it into 7 portions. Finely mince the raw tuna, and mix it with the finely chopped green onions.
2

Place a sheet of nori seaweed on the sushi mat, then thinly spread a portion of the sushi rice over the nori. The amount of rice should be slightly thicker on the sides and the edge closest to you.
3

Next, spread the negitoro in a line (slightly set in from the edge closest to you), dab on some wasabi, then, with your thumbs on the underside of the sushi mat, roll the sushi rice from the front edge to meet the edge of the rice at the back edge.
4

Lightly squeeze, then, with the seam edge downward, press firmly along the sushi mat with both hands.
5

Let the roll sit in the sushi mat for 1-2 minutes.
6

Cut the roll into desired sizes, wiping the knife with a dampened towel after each cut.