Toro Recipe

Rinse and cook rice

Rinse the sushi rice under cold water, gently swishing until the water runs nearly clear (about 3–4 rinses). Drain and combine with 1.75 cups water in a rice cooker or a heavy pot. Let sit 20–30 minutes if using a pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes. Turn off heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl or hangiri if available. Gently fold the seasoned vinegar into the hot rice with a rice paddle or spatula using cutting-and-fanning motions to cool and coat the grains without mashing. Continue until rice is slightly glossy and about body temperature (cool but not cold). Cover with a damp towel to keep moist.

Prepare toro

Keep otoro chilled until ready to use. Using a very sharp knife, slice the otoro into long rectangular strips roughly 1/2 inch wide and 3–4 inches long and about 1/8–1/4 inch thick. Aim for 12–16 strips so each hand roll can get 2–3 pieces depending on desired richness.

Prepare other fillings

Julienne the takuwan into matchstick strips about 2–3 inches long. Trim chives to 2–3 inch lengths and pat dry. Toast nori briefly over a flame or dry skillet if not pre-toasted.

Assemble hand rolls (temaki)

With seasoned rice at hand, place one nori sheet shiny side down on your palm or a flat surface. Wet your fingers slightly to prevent sticking. Spread about 3 tablespoons of sushi rice (adjust to preference) in a small triangular shape along one edge of the nori (leave a 1/2 inch border on the sides). Lay 2–3 slices of otoro across the rice, add a small bundle (about 1 tablespoon) of takuwan, and 2–3 chive stalks on top. If desired, brush a tiny drop (about 1/8 tsp) of toasted sesame oil onto the fish for aroma.

Roll and serve

Fold the corner of the nori over the fillings and roll into a cone (hand roll). Seal the edge by moistening with a little water or a grain of rice. Stand each hand roll with the point down or serve on a platter immediately to keep nori crisp. Repeat to make 4 hand rolls (serves 2 as a light course, 1 as an appetizer each).

Serve the toro hand rolls with soy sauce and wasabi on the side. Offer pickled ginger between bites to refresh the palate. For dipping, advise diners to dip fish-side briefly into soy rather than rice to avoid soggy rice. Leftover rice should be refrigerated and consumed within 24 hours; do not store assembled hand rolls as nori will become soggy.