Negitoro Roll

Step 1

Rinse the 2 cups sushi rice in cold water until clear, then cook with 2.5 cups water in a rice cooker or pot until tender, about 20 minutes.

Step 2

In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this into the hot rice and let it cool to room temperature.

Step 3

Finely chop the 0.5 lb tuna and 3 green onions (white and green parts). Mix them together in a bowl; season with a pinch of salt if desired.

Step 4

Place a sheet of nori on a bamboo mat, shiny side down. Spread about 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch strip at the top edge.

Step 5

Spoon a line of the tuna mixture along the bottom edge of the rice. Roll the mat away from you, pressing gently to form a tight cylinder.

Step 6

Moisten the top strip of nori with a little water to seal the roll. Repeat with remaining ingredients to make 4 rolls.

Step 7

Using a sharp knife, slice each roll into 6 pieces. Serve with soy sauce, wasabi, or pickled ginger if you have them.