ONE POUND OF BLUEFIN TUNA CHUTORO PREPARED TWO WAYS : feat Master Sushi Chef Andy Matsuda
Recipes in this Video
Originating from Japan, Negitoro Sushi features a blend of finely chopped tuna and green onions, creating a delightful umami flavor. This dish is a staple in sushi restaurants and is often enjoyed for its fresh ingredients and simplicity. Today, it has gained popularity worldwide, with variations appearing in sushi bars across different cultures.
Ingredients
- ●sushi rice
- ●tuna
- ●green onions
- ●nori
- ●soy sauce
- ●wasabi
- ●pickled ginger
- ●sesame seeds
Instructions
- 1Prepare sushi rice according to package instructions and let it cool to room temperature.
- 2Finely chop the tuna and green onions together in a bowl.
- 3Mix the chopped tuna and green onions with a drizzle of soy sauce to taste.
- 4Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 5Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
- 6Place a line of the tuna mixture across the center of the rice.
- 7Roll the sushi tightly from the bottom using the mat, applying gentle pressure.
- 8Seal the edge of the nori with a little water to hold it together.
- 9Slice the roll into bite-sized pieces with a sharp knife.
- 10Serve with soy sauce, wasabi, and pickled ginger on the side.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups sushi rice
- ●2 1/2 cups water
- ●1/4 cup rice vinegar
- ●2 tbsp sugar
- ●1 tsp salt
- ●8 oz fresh fish (e.g., salmon, tuna)
- ●Wasabi (to taste)
- ●Soy sauce (for serving)
- ●Pickled ginger (for serving)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 20 minutes until the water is absorbed.
- 3Once cooked, let the rice sit covered for 10 minutes to steam.
- 4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it. Allow the rice to cool to room temperature.
- 5While the rice cools, slice the fresh fish into thin pieces, about 1/4 inch thick.
- 6Wet your hands with water to prevent sticking, and take a small amount of sushi rice (about 1-2 tablespoons).
- 7Shape the rice into an oval mound using your hands, pressing gently but firmly.
- 8Place a slice of fish on top of the rice mound. Optionally, add a small dab of wasabi between the rice and fish.
- 9Repeat the process until all the rice and fish are used up.
- 10Serve the nigiri sushi with soy sauce and pickled ginger on the side.
Equipment
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