Tuna and Scallion Hand Roll

Name: Tuna and Scallion Hand Roll
Cuisine: Japanese
Ingredients: 10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped; 10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped; 16 half-sheets nori (laver); choose the thin and crisp variety; 16 half-sheets nori (laver); choose the thin and crisp variety; 4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll); ⅔ cup chopped green part of scallions; 2 to 3 tablespoons spicy sesame shoyu sauce; 10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped; 10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped

Negi-toro temaki

Preparation info

Makes
16
cone or cylinder hand rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

When preparing this sushi at home, the choice of tuna is nearly always the akami, the nonfatty red meat, because of its availability and reasonable price. So in this recipe, I devise my own “faux toro” (fatty tuna) by tossing the chopped tuna with spicy sesame shoyu sauce to simulate the fattiness of real toro.

Ingredients

10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped
2

Asia
Japan
Main course
Pescatarian

Method

Toss the chopped tuna in a bowl along with the spicy sesame shoyu sauce and scallions. Then follow the Cone-Shaped Hand Roll Master Recipe or the Cylinder-Shaped Hand Roll Master Recipe. Serve without a dipping sauce.