Negi-Toro (Scallions and Fatty Tuna) Sushi Rolls

Name: Negi-Toro (Scallions and Fatty Tuna) Sushi Rolls
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Fatty tuna (specifically for negi-toro, if possible); 2 Scallions; 180 ml Hot cooked rice; 2 tbsp Sushi vinegar; 3 sheets Nori seaweed for sushi

cookpad.japan @cookpad_jp

This is our family's regular sushi roll.

For 3 whole rolls. Recipe by Nanaiku

This is our family's regular sushi roll.

For 3 whole rolls. Recipe by Nanaiku

cookpad.japan @cookpad_jp

This is our family's regular sushi roll.

For 3 whole rolls. Recipe by Nanaiku

This is our family's regular sushi roll.

For 3 whole rolls. Recipe by Nanaiku

Saved

Ingredients

3 servings

200 gramsFatty tuna (specifically for negi-toro, if possible)
2Scallions
180 mlHot cooked rice
2 tbspSushi vinegar
3sheets Nori seaweed for sushi

Saved

Steps

1

Prepare fatty tuna sashimi to make negi-toro (sushi roll with scallions with fatty tuna).
2

Combine freshly cooked rice and sushi vinegar in a bowl. Cut in with a spatula.
3

Chop the scallions thinly.
4

On a sushi mat, place the nori seaweed horizontally (with the textured side facing up). Spread out a third of the cooled sushi rice, leaving about 25% space uncovered at the side opposite of you. Spoon a third of the tuna and scallions on top. Wet the uncovered area of the nori seaweed.
5

Roll up the sushi from the nearest end. Make two more rolls the same way. Slice to serve.