Tuna and Scallion Hand Roll from The Sushi Experience by Hiroko Shimbo
When preparing this sushi at home, the choice of tuna is nearly always the akami, the nonfatty red meat, because of its availability and reasonable price. So in this recipe, I devise my own “faux...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 10 ounces maguro akami (red meat tuna) (for information on shopping for sushi fish; for sushi tuna), chopped
- 16 half-sheets nori (laver); choose the thin and crisp variety
- 4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll)
- ⅔ cup chopped green part of scallions
- 2 to 3 tablespoons spicy sesame shoyu sauce
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