Mouthwatering Negi-Toro Sushi Recipe: A Perfect Blend of Green Onion and Tuna!

tuna belly

🥗Healthier: sustainable tuna

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a similar flavor.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Lettuce leaves can be a fresh, low-calorie alternative.

Prepare the sweet soy sauce by combining soy sauce, sugar, and mirin in a heatproof bowl.

Microwave the mixture for 30 seconds at 800 watts until bubbling, then whisk well to dissolve the sugar and set aside.

Chop the scallions into small pieces.

Scrape the meat from the fibrous part of the tuna and mix it into tiny pieces.

Sprinkle half a teaspoon of salt and one tablespoon of vegetable oil over the tuna and mix well.

Transfer the tuna mixture to a bowl, cover with plastic wrap, and chill in the fridge.

Drizzle sushi vinegar over warm cooked rice and mix well using a cutting motion to avoid smudging the rice grains.

Cut the nori into six strips.

Shape the sushi rice into small oval shapes, moistening your hands with vinegary water to help shape it.

Make a dent in the center of the rice and add the prepared tuna mixture over it.

Apply wasabi to taste, then wrap the sushi with nori, sticking the end with vinegary water.

Top with additional scallions and drizzle sweet soy sauce over the sushi before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens