Negitoro Maki (Mashed Tuna Sushi Rolls)
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Prep Time
50 mins
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Total Time
50 mins
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Servings
4 rolls
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Cuisine
Japanese
Negitoro Maki (Mashed Tuna Sushi Rolls)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 120 g sashimi grade tuna block
- 2 tsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
- 280 g cooked Japanese short-grain rice
- 1 tbsp Japanese style mayonnaise
- ½ tbsp cooking oil neutral flavor
- ¼ tsp dashi granules
- wasabi
- finely chopped green onions
- 2 sheets sushi nori seaweed
- soy sauce for dipping
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Instructions
- Optional "shiojime" to improve flavor: Rinse 120 g sashimi grade tuna block with cold water and pat it dry with kitchen paper. Sprinkle with salt all over, then place it in a container propped up on one side to allow excess moisture to drip to the bottom. Rest in the refrigerator for 10-15 minutes, in the meantime you can prepare the rice.
- Mix 2 tsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a bowl until dissolved.
- Pour the mixture over warm 280 g cooked Japanese short-grain rice, and mix using a cut and fold motion with the edge of a rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to prevent it drying out and set aside.
- Wash the tuna and pat it dry with kitchen paper.
- Use a spoon to scrape the tuna flesh into rough pieces.
- Roughly chop it with a knife to make a chunky mash.
- Transfer the mashed tuna to a bowl and add 1 tbsp Japanese style mayonnaise, ½ tbsp cooking oil and ¼ tsp dashi granules. Mix until everything is combined.
- Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease before tearing them down the fold. (Use scissors for a neater cut.)
- Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
- Wet your hands and shape an 70g (approx 2.5 oz) handful of rice into a rough cylinder.
- Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then spread wasabi through the middle.
- Spread quarter of the tuna mixture through the middle of the rice, then sprinkle finely chopped green onions next to it.
- Lift the bottom of the mat fold over until the rice meets.
- Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.
- Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
- Cut each half into thirds, wiping the knife between each cut.
- Enjoy with a small bowl of soy sauce for dipping.
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