Recipe: Negitoro maki
An easy recipe for negitoro maki that can be adapted to suit your own taste.
Norimaki is the ever-popular type of sushi which comes wrapped in nori (seaweed). This particular recipe has tuna inside, but you could just as easily fill your norimaki with other ingredients. Indeed, the American California roll is essentially norimaki with avocado.
For this version you’ll need a makisu (bamboo rolling mat). Naturally, makisu are easy to come by in Japan (here they’re available from supermarkets and even 100 yen shops). Elsewhere, you should be able to buy one from any good Asian grocery store.
- 2 go sushi rice (refer to the chirashizushi recipe)
- 5 to 6 sheets of nori (seaweed)
- 400g of (preferably fatty) tuna
- 10 asatsuki chives
Method (makes 5 -6 rolls)
First, prepare sushi rice according to the chirashizushi recipe. Next, mince the tuna with two kitchen knives until it becomes a rough paste and thinly chop the asatsuki chives.
Toast a sheet of nori by passing it over a high flame to make it crispy and dry.
Set the makisu (bamboo rolling mat) onto a flat space. Place the sheet of nori onto the mat and then gently spoon some of the sushi rice onto the seaweed. Spread it over the sheet, leaving 3 cm uncovered at the top and bottom.
Place some of the minced tuna and a pinch of the chopped asatsuki onto the rice (if you’re worrying about quantity, aim for roughly 1/5 to 1/6 of each ingredient per roll). Now dab your finger in water and run it along the edge of the seaweed (the area that isn’t covered). Lift the edge of the bamboo mat and the nori sheet together nearest you, and bring over to meet the far edge of the sheet. Gently press the bamboo mat around the roll to shape it.
Finally, slice the roll into 6 – 8 equal pieces. Use a moistened cloth to clean the knife after each use.
Repeat this process 5 – 6 times.