How to make SUSHI at Home | Negitoro Sushi (Tuna & Salmon)

tuna

🥗Healthier: sashimi-grade salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a good flavor for sushi.

nori

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is lower in calories, while lettuce leaves are a fresh, crunchy alternative.

Prepare sushi rice by reducing the water amount by 10% and adding dried kelp for umami flavor.

Once cooked, mix the rice with 60 milliliters of rice vinegar, 18 grams of sugar, and 13 grams of salt until dissolved.

Remove the kombu from the rice and gently mix while fanning to cool it down.

In a bowl, whisk together 1 egg yolk, 3 grams of sugar, 3 grams of salt, and 1 tablespoon of vinegar.

Slowly add 100 milliliters of grapeseed oil while whisking until the mixture thickens.

Cut 150 grams of fresh tuna into small chunks and set aside a small piece.

Chop a couple of inches of green onions into small chunks.

Combine the tuna and green onions in a food processor and mix until diced, adding the previously made sauce and reserved pieces for texture.

If no food processor is available, chop the tuna and green onions by hand until diced, then mix with the sauce.

Toast sesame seeds with a little soy sauce and mirin for topping, and finely chop scallions if desired.

Form sushi rice into a ball and top with tuna or salmon and the sesame topping.

Cut nori into long strips, about 3 centimeters wide.

Wet your hands and shape the sushi rice into a rectangle, then wrap with nori, ensuring the rough side is touching the rice.

Top with the negitoro mixture and scallions, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens