Sushi Tuna Belly / Toro Recipe

Preparation Directions

1. 1

   Prepare Sushi Rice

   Rinse 150 grams of sushi rice under cold water until the water runs clear. Then, soak the rice in water for 30 minutes.

2. 2

   Cook Sushi Rice

   Drain the soaked rice and transfer it to a rice cooker. Add 200 ml of water and cook according to the rice cooker's instructions. Once cooked, let it sit for 10 minutes.

3. 3

   Season Sushi Rice

   In a small saucepan, combine 15 ml of rice vinegar, 1 tsp of salt, and a little sugar (optional). Heat gently until dissolved. Fold this mixture into the cooked rice using a wooden spatula and let it cool to room temperature.

4. 4

   Prepare Tuna Belly

   Slice the tuna belly (Toro) into thin, bite-sized pieces. Ensure your knife is sharp to achieve clean cuts.

5. 5

   Assemble the Sushi

   Place a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top. Place a few slices of tuna belly in the center of the rice.

6. 6

   Roll the Sushi

   Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.

7. 7

   Serve

   Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side. Sprinkle sesame seeds over the sushi for garnish.