Tuna and Negi Sushi Roll

Tuna and Negi Sushi Roll

Tuna and Negi Sushi Roll

Try making sushi at home with this tuna negi roll recipe.

September 10, 2013

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

Rice
100 g, sushi
Kombu
Vinegar
1 tbsp, rice
Nori sheets
4 roasted
Wasabi pate
Fresh tuna
200 g
Negi
3 tbsp

Preparation

Place the rice in a bowl and add cold water. Swish around with your hand, drain the water and repeat until the water runs clear.



Place the rice, a small piece of kombu and 150 ml water in an unperforated cooking container and cook for 18 min at 100°C in an electric steamer. Stir occasionally.



Heat the rice vinegar and stir in a pinch of salt and a pinch of sugar. Transfer the rice to a bowl and remove the kombu. Slice through the rice using a rice paddle or a wooden spoon and slowly drizzle the seasoning into it.

As you do this fan the rice (use a hand fan, your hand or a piece of cardboard) so that the rice quickly cools to room temperature and becomes shiny.



Split the rice into 8 portions and, with wet hands, shape each portion into a tube. Place the rice at the top of a halved nori sheet and press flat a little. Add some wasabi paste, place the fish and negi on top and roll into a cone-shaped temaki sushi. Serve with soy sauce.