Recipe for Spicy Tuna Temaki (Negitoro Temaki)

Temaki, or "hand-held sushi", is a friendly and delicious way to enjoy sushi. This spicy tuna version, often called "negitoro" in Japan, combines the richness of tuna with the freshness of green onions and subtle seasoning. For a truly authentic taste, the quality of the fish and rice is paramount.

Prep Time

30 minutes

Servings

4

Ingredients

• 250 g of very fresh bluefin tuna (sushi-grade)
• 2 tablespoons of Japanese mayonnaise (Kewpie, if possible)
• 1 teaspoon of toasted sesame oil
• 1/2 teaspoon of Sriracha sauce (adjust to taste)
• 1 tablespoon of chopped green onions
• A pinch of salt and white pepper
• 200 g Japanese rice (short-grain rice such as Koshihikari)
• 250 ml of water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4–8 sheets of nori (seaweeds ), cut in half
• 1/2 cucumber, cut into thin sticks
• 1 avocado, sliced
• Toasted sesame seeds

Directions

1. Rinse the Japanese rice in cold water until the water runs clear.
2. In a saucepan, cook the rice with the water. Once boiling, reduce heat to minimum, cover and cook for 15 minutes. Turn off the heat and leave to rest for 10 minutes, covered. If you have a rice cooker, use it as usual.
3. In a small bowl, mix the rice vinegar, sugar and salt until completely dissolved.
4. Transfer the cooked rice to a large wooden (hangiri) or glass container. Pour the seasoning over the rice and mix gently with a wooden spatula, cutting the rice to separate it without crushing it. Leave to cool to room temperature.
5. Finely chop the tuna with a sharp knife.
6. In a bowl, combine the chopped tuna with the Japanese mayonnaise, sesame oil, sriracha, chopped green onions and a pinch of salt and white pepper. Mix gently so as not to crush the fish.
7. Take half a sheet of nori. Place it in the palm of your hand, shiny side down.
8. Spread a thin layer of sushi rice in the top left-hand corner of the sheet, leaving the bottom right-hand corner free. The rice should form a triangle.
9. Place a small amount of the tuna filling, a few cucumber sticks and a slice of avocado on top of the rice.
10. Roll up the nori sheet, starting with the left-hand corner. Hold the bottom left-hand corner and roll it into a tight cone. Finish rolling so that the lower tip of the cone is sealed with a grain of rice.
11. Serve immediately, sprinkled with a few sesame seeds, as temaki is best when the nori is still crisp.