Negitoro Hosomaki
Minced fatty tuna and scallion in a slim nori sleeve. A dependable roll for lunch boxes and casual dinners.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Photo: Yang Hao / Pexels
Negitoro Hosomaki is a friendly roll to practice with, and it only gets better with each attempt. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Invite someone to help; this is a fun recipe to make together.
Method
Wash 2 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.
Combine the drained rice with 2 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.
For the filling, cut the tuna into long strips about 1/2 inch thick.
Place a half sheet of nori on the mat and spread a very thin layer of rice over it, leaving 1/2 inch bare at the top.
Lay the tuna in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.
Let the roll rest seam side down for 2 minutes. Slice into 6 pieces with a wet, very sharp knife, wiping the blade after each cut.
Serve with soy sauce, wasabi and pickled ginger, topped with scallions.
Chef's note
Wipe your knife with a damp towel after every cut for clean edges.
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