Toro Hand Rolls Recipe
tuna belly, preserved lemon, sushi rice, sturgeon roe, roasted nori
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Ingredients
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Sushi Rice
Tuna Filling
Other
Method
Prepare Sushi Rice
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This helps remove excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice into a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Tuna Filling
Assemble Hand Rolls
Cut the Nori
Cut the roasted nori sheets in half diagonally to create triangles.
Form the Hand Roll
Take one nori triangle and place about 1/4 cup of sushi rice on the bottom half. Gently press the rice into the nori, leaving the top edge clear. Add a few strips of the tuna filling and a small spoonful of sturgeon roe on top of the rice.
Roll It Up
Starting from the bottom, roll the nori upward around the filling, tucking the rice and filling tightly as you roll. Wet the top edge of the nori with a little water to seal the roll.
Serve
Repeat the process for the remaining nori sheets and filling. Serve the toro hand rolls immediately with soy sauce and wasabi on the side.