Negitoromaki

Combining bits of fatty tuna with scallions makes a foolproof roll.

shari
toasted nori
scallions
pieces of fatty tuna
wasabi

1) Wash and slice scallions thinly.
2) Gather pieces of fatty tuna and cut into small pieces.
3) On a cutting board, place the scallions and tuna together and with a heavy knife finely cut and combine the ingredients to produce a puree-like consistency.
4) Flavor with wasabi to desired taste.
5) On the makisu, place the nori shiny side down. Some cooks put a piece of Saran Wrap between the makisu and nori to make clean up easier.
6) Spread shari on the nori leaving open a 2-cm strip at the top so you can seal the roll while wrapping it.
7) Mound the tuna/scallion puree in a log-shape on the bottom third of the shari.
8) Roll up the makisu while shaping the sushi.
9) Slice the roll in half, then slice each half in half again.
10) Serve with soy sauce.

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