Hey guys! Sorry for the long wait for this video but I’ve been working on some new and exciting things for the channel so make sure to be on the lookout!
Today we’re making a simple type of sushi that you guys can make at home - it’s called NEGITORO - and is traditionally diced fatty Tuna and green onion that can be served as a sushi roll or on a bowl of rice. I know some people may find it hard to get Tuna though - so I’ve made a version with Salmon as well!
So that’s THREE types of easy sushi! Tuna Rice bowl, Salmon Rice Bowl and Sushi rolls (gunkan-maki)
00:00 Intro
00:48 The THREE Dishes we’ll make
01:13 Making the Sushi Rice
02:52 Preparing our Negitoro Mixture
05:07 If You Don’t Have a Food Processor
05:46 Toppings for Negitoro
06:13 Negitoro Rice Bowl
06:40 Making GUNKAN-MAKI (Sushi Roll)
09:28 Let’s Eat!
Ingredients:
Vinegared Sushi Rice (Su-meshi):
For 3 portions: 450g of Rice, 540ml Water (10% less than usual rice cooking)
Dried Kombu (Kelp), one piece (optional)
60ml Rice Vinegar
18g Sugar
13g Salt
Negitoro Mixture:
If you’re not using a fatty piece of Tuna you can substitute the smooth fatty texture with this sauce
Note: Half this recipe if you only are using 150g of fish (I used this for both pieces of fish in the video)
One Egg Yolk
3g Sugar
3g Salt
100ml Grapeseed Oil
You can use either Tuna or Salmon for this recipe!
150g Tuna or Salmon
2 inches of Green Onion
For Rice Bowl/Sushi Roll Topping
1tbsp of Sesame Seeds
Splash of Soy Sauce
Splash of Mirin
Scallions (as needed)
Nori Seaweed (sliced)
For Gunkan-maki Sushi Roll’
Nori Seaweed, one sheet will make roughly 3 rolls
How to make:
First thing is to prepare your sushi rice - watch my previous video here on how to make rice without a rice cooker:
• The Perfect Japanese Fast Food, GYUDO...
Remember to use 10% less water than normal as we will add vinegar later - so for 3 portions (480g Rice) add 600ml of water. You can add dried kelp (kombu) while steaming for extra umami flavor.
In a mixing bowl add 60ml of rice vinegar, 18g of sugar, and 13g of salt and mix until the sugar and salt dissolve - if you see undissolved pieces after mixing - drain with a fine sieve
When the rice is done cooking, transfer to a large bowl and add your rice mixture over the top. Slowly “cut” through the rice with a rice paddle or spatula while turning the bowl - make sure you don’t crush the rice grains. Let cool - you can fan the rice to get rid of excess moisture from the steam.
If you are not using a fatty piece of tuna you can make a substitute for the “toro” (fat) - mix one egg yolk, 3g of sugar, 3g of salt, and 1 tbsp of vinegar into a bowl and mix. Then gradually add 100ml of grape seed oil and mix until you see it begin to turn thick.
If you have a food processor:
Cut up your fish (tuna/salmon) into chunks, leave some to the side to give your negitoro a mix of textures. Also cut up 2 inches of green onion into small bits - leave a small piece aside too.
Place your fish and onion into a food processor and mix for a few seconds. Then add your Toro mixture (if you’re using it) and the fish/green onion you left aside and mix for a few more seconds
If you’re using a knife:
Cut up some green onion finely
Cut your fish into chunks and then tap your cutting board with your knife until your fish begins to dice into small pieces
Once you see it start to be diced into small pieces - add your toro mixture and green onions and keep tapping through with your knife (you can leave some bigger chunks for a change in texture) Keep doing this and fold over your mixture with your knife until you get a smooth mixture with a few chunks.
For toppings - take 1 tbsp of sesame seeds and fry with a splash of soy sauce and mirin in a frying pan for a minute.
Diced scallions are also a traditional topping too!
If you’re making a rice bowl all you have to do is add your rice from before to a bowl, top off with your negitoro, toppings and some sliced nori seaweed. Then you’re done.
If you’re making gunkan-maki sushi rolls take some sheets of nori seaweed and slice lengthwise into thin strips (about 3cm in height)
Next set up a sushi making station with your negitoro, a bowl of water and your rice
Dip your fingers in water and cover your hands until wet
(if you are right handed) Take a small handful of sushi in your left hand and lay on your fingers - use your left thumb to make a dent into the sushi and then squeeze the tips of the rice with your right index finger and thumb
flip the rice over and squeeze the length of the sushi into a rectangle with the same fingers, use your right index finger to push the top to flatten (this may take a few tries to master! … or 3 years)
When all your sushi is made into little rectangle, rap the nori around them (the rough side should touch the rice)
Top off with your negitoro mixture and toppings and you’re a sushi master!
Champ's Japanese Kitchen