Taste of Japan and Sake Live vol.73

Products used in "Taste of Japan and Sake vol.73"

Negitoro (Fatty Tuna and Spring Onion Rolls) 

Makes 2 rolls
80g Sushi Grade Medium Fatty Tuna*
2 Spring onions (white part only)
1 Nori seaweed cut in half (to make 2 pieces)
160g Cooked and seasoned rice
 Wasabi

Prepare a bowl of water, clean moist towel and sharp knife.
*You may use Sushi Grade Salmon to replace the tuna. For vegetarian option, use Avocado.

Sushi Rice
Cook sushi rice following the manufacturer’s instructions. While the rice is still hot, season it with sushi seasoning (also called sushi vinegar).
Sushi rice requires slightly less water than other rice varieties, so cooking small amounts can cause the surface to dry out. For best texture, it is recommended to cook:
• 300 g sushi rice with 360 ml water (minimum batch)
After cooking, leave the rice to steam for 10 minutes with the lid on. Transfer the hot rice to a large bowl, then pour 80 ml sushi seasoning evenly over the rice. Using a non-stick spatula, gently break up and fold the rice so the seasoning is distributed evenly.
This makes approximately 600–700 g seasoned sushi rice. You only need 160g for this recipe.
To store leftover rice:
Divide the remaining rice into two portions, wrap in cling film or place in zip-lock bags, and freeze for up to a few weeks.
To reheat:
Microwave at 600W for 2 minutes, turn over, and heat for another 2 minutes. Repeat until fully heated through. Cool for 5 minutes at room temperature before use.

Preparations
• Cut the tuna across the grain into approximately 1 cm cubes.
• Using the back of a knife, gently pound the tuna until it becomes a coarse paste (tataki), leaving a little texture.
• Finely slice the spring onions.
• Gently mix the tuna and spring onions together.

How to Roll
1. Place a sheet of nori horizontally on a bamboo sushi mat with the rough side facing up. Align the edge of the nori closest to you with the edge of the mat. Spread a thin, even layer of sushi rice over the nori, leaving a 2 cm strip uncovered along the top edge.
2. Spread a thin horizontal line of wasabi across the centre of the rice. Arrange the negitoro mixture neatly on top.
3. Position the nori so there is approximately a 5 mm gap between the edge of the mat closest to you and the edge of the nori. This small gap helps achieve the correct rolling position.
4. Place your thumbs behind the sushi mat and your fingers gently over the filling. Lift the edge of the mat and fold it over the filling, enclosing it completely. Once you can roll no further, place one hand on top of the mat while moving the other hand to the far side to continue the roll smoothly. Leave about 1 cm of nori exposed. Gently press with the mat to shape the roll and secure the filling. Lift the front edge of the mat slightly in the centre and roll it forward by about 5 cm. The exposed strip of nori will overlap and seal the roll.
5. Transfer the rolled sushi to a chopping board.
6. Cover the roll with the sushi mat once more and gently press and shape it, paying particular attention to the bottom to create a neat, even cylinder.
7. Using a sharp, damp knife, cut the roll in half. For 6 pieces, cut each half into three equal pieces. For 8 pieces, cut each half in half again, then halve each quarter to create eight evenly sized slices.