Main ingredients 🥩
tunascallionseaweedwasabi
Jung Ho-young's Tuna Nigitoro Temaki
Fresh tuna belly is finely chopped and mixed with scallions, then placed on a tangy and sweet sushi rice and rolled up in seaweed for a traditional Japanese temaki.
🙋 Recommended for
- ⭐ those who want to recreate the premium taste of a Japanese restaurant at home with minimal effort
- ⭐ those looking to enjoy the rich, buttery flavor of tuna belly in a unique way
- ⭐ people seeking a visually appealing and delicious finger food for home parties or entertaining guests
Ingredients needed 🛒1 servings
- appropriate amount of tuna belly
- a small amount of scallion
- sushi rice (mixed with seasoning vinegar) 1 bowl
- round or square seaweed sheets several pieces
- a small amount of wasabi
- perilla leaves (optional) a small amount
- mugwort sprouts a small amount
Recipe 🍳
- Use a knife to gently pound the tuna belly, breaking it down into a tender and chewable texture.
- Finely chop the scallion and sprinkle it over the minced tuna, then lightly mix using a spatula to avoid crushing the scallion and releasing its bitterness.
- Place the seaweed on the surface with the smooth side facing down and the rough side facing up.
- Wet your hands slightly, then take a handful of sushi rice and spread it thinly and evenly onto the seaweed.
- Apply a small amount of wasabi to the rice according to preference, then layer perilla leaves and mugwort sprouts in order.
- Pile a generous amount of minced tuna on top, arranging all ingredients diagonally toward one corner so the roll maintains a neat shape.
- Grasp the lower corner of the seaweed and pull it diagonally upward while wrapping around the filling, forming a neat cone shape.
- Mix finely chopped tuna belly with finely sliced scallions to make the nigitoro filling.
- Spread sushi rice thinly on the rough side of the seaweed, then add wasabi and fresh herbs.
- Place a generous amount of tuna on top and tightly roll diagonally into a cone-shaped temaki.
Cooking tips 💡
- When mixing tuna and scallions, avoid pressing too hard—over-mixing can release juice from the scallions, leading to a bitter taste. Gently fold to preserve the aroma.
- Keep your hands slightly moist when handling the rice to prevent sticking, but ensure your hands are completely dry when touching the seaweed to prevent it from becoming soggy.
- You can substitute tuna belly with other fresh sashimi-grade fish like salmon or sea bream using the same method to create your own custom temaki.
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