Toro Green Onion Hand Sushi Rolls
Recipe type: Entree
Cuisine: Japanese
Serves: 1
Tuna and green onion is a classic combination. Using fatty tuna (toro) takes this roll to the next level, while the green onion adds both flavor and texture.
Hand Roll
  • 1⁄2 sheet nori (7 by 4 inches/17.5 by 10 cm) 1⁄2
  • 1⁄4 cup Sushi Rice (page below recipe) 60 mL
  • Dab wasabi paste Dab
  • 1 strip fatty tuna (toro; about 1 oz/30 g), finely chopped 1
  • 1 tbsp thinly sliced green onion, whiteand green parts 15 mL
Sushi Rice
  • 2 cups water 500 mL
  • 2 cups sushi rice 500 mL
  • 1 piece (4 inches/10 cm) konbu optional 1
  • 1⁄2 batch Sushi Vinegar (see recipe below) 1⁄2
Sushi Vinegar
  • 7 tbsp red or white rice vinegar (see Tips) 105 mL
  • 5 tbsp granulated sugar 75 mL
  • 2 tbsp salt 30 mL
  • 1 piece (4 inches/10 cm) konbu 1
  1. TIPS
  2. Make sure your hands are very dry before you begin rolling, so the nori remains crisp.
  3. You want to roll the nori tightly enough to contain the fillings but not so tightly that it breaks.
  4. Once you complete the roll, use a single grain of sushi rice on the inside corner of the nori to help seal the cone.
  5. Serve hand rolls immediately after making so the nori doesn’t get soggy.
  6. Sushi Rice Shari
  7. MAKES 4 CUPS (1 L)
  9. • Fine-mesh sieve
  10. • Large bowl
  11. • Heavy saucepan with tight-fitting lid
  12. • Hangiri, optional
  13. • Rice paddle (shamoji) or spatula
  14. • Fan, optional
  15. Making rice for sushi is the most important thing you will learn in this book. Without good sushi rice, you can’t make sushi. Apprentice chefs in Japan may take one to two years to perfect rice before they move on to fish. Using a rice cooker will take some of the guesswork out of cooking rice, but following this recipe will help you to cook it on the stovetop.
  16. TIPS
  17. While your rice is cooking, soak your hangiri and rice paddle in cold water to prevent sticking. Drain and wipe dry before adding the rice. If you don’t have a hangiri, use a wide, shallow non-reactive bowl or a clean wooden salad bowl.
  18. Sushi Vinegar Awasezu
  19. MAKES ABOUT 1 CUP (250 ML)
  21. • Small saucepan
  22. In saucepan over medium heat, heat vinegar.
  23. Add sugar and salt and bring to a simmer, stirring frequently until completely dissolved.
  24. Remove from heat, add konbu and set aside for at least 1 hour to cool. If not using immediately, transfer to a resealable glass container and refrigerate for up to 1 year.
  25. Sushi vinegar needs to be made at least an hour before using so that it has time to cool before stirring into the rice.
  26. If you don’t have a Japanese rice paddle (shamoji), use a wooden or silicone spatula, lightly moistened with water.
  27. Your finished rice should be subtly flavored, free of any clumps and firm but tender, never mushy.
  28. TIPS
  29. This makes enough for 2 batches of Sushi Rice.
  30. You may use red or white rice vinegar or equal parts of each. We like to use half of each for stronger acidity.
  31. These quantities are a guideline. The sugar and salt can be adjusted up or down depending on your taste.
Recipe by Noshing With the Nolands at