Toro Taku & Negi Recipe
Toro Taku & Negi is a Japanese sushi dish featuring fatty tuna (toro) paired with pickled daikon (takuan) and garnished with Japanese green onion (negi). This dish is often enjoyed for its rich, savory flavors from the toro and the tangy crunch of the takuan, commonly served in sushi restaurants. Here's how to make it at home.
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Ingredients
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Sushi Rice
Toro Taku
Negi
Method
Prepare Sushi Rice
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then simmer on low heat for 15 minutes until water is absorbed.
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice is cooked, transfer to a large bowl and drizzle the vinegar mixture over it. Gently fold to combine and let cool.
Prepare Toro Taku
Slice the Toro
Using a sharp knife, slice the toro into thin pieces, about 1/4 inch thick.
Prepare Takuan
Slice the takuan into thin strips.
Mix Soy Sauce
In a small bowl, combine soy sauce and set aside for serving.
Prepare Negi
Chop Negi
Finely chop the negi into small pieces.
Dress with Sesame Oil
In a small bowl, combine chopped negi with sesame oil and salt. Mix well.
Assemble the Dish
Plate the Ingredients
On a serving plate, create a small mound of sushi rice. Arrange slices of toro on top of the rice and add strips of takuan beside it.
Add Negi
Spoon the negi mixture on top of the toro and drizzle with additional soy sauce if desired.