Toro Recipe
Make Toro Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation of Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with 1 cup of water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until the water is absorbed.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature.
Assembling the Toro
- 3
Prepare the Nori
Lay a sheet of nori on a bamboo sushi mat or a clean cutting board, shiny side down. Wet your hands to prevent sticking and grab a handful of sushi rice.
- 4
Spread the Rice
Spread the rice evenly over the nori, leaving about an inch at the top edge. Press gently to make it stick, but do not compress too hard.
- 5
Add the Toro
Slice the toro into thin sashimi pieces. Place 2-3 slices horizontally across the center of the rice.
- 6
Roll the Sushi
Using the bamboo mat, lift the edge closest to you and start rolling away from you, tucking the filling in as you go. Roll tightly but not too tight to avoid squeezing out the ingredients.
- 7
Slice the Roll
Once rolled, use a sharp knife to slice the sushi roll into bite-sized pieces. Wet the knife between cuts for clean slices.
Serving
- 8
Plate the Sushi
Arrange the sliced toro sushi on a plate. Serve with soy sauce, a dab of wasabi, and pickled ginger on the side.
