Negitoro Sushi Rolls and Natto Sushi Rolls for Setsubun

Negitoro Sushi Rolls and Natto Sushi Rolls for Setsubun

This is a recipe for two of our family's favorite sushi rolls: negitoro and natto. Their refreshing taste is always a hit.

Ingredients: 7 medium-sized rolls

Sushi rice
2 rice cooker cups' worth (See Recipe ID: 655788)
Raw tuna (sashimi quality)
150 g
Green onion (finely chopped)
to taste
1-2 packs
Nori seaweed
7 sheets
to taste


1. Prepare the sushi rice, and divide it into 7 portions. Finely mince the raw tuna, and mix it with the finely chopped green onions.
2. Place a sheet of nori seaweed on the sushi mat, then thinly spread a portion of the sushi rice over the nori. The amount of rice should be slightly thicker on the sides and the edge closest to you.
3. Next, spread the negitoro in a line (slightly set in from the edge closest to you), dab on some wasabi, then, with your thumbs on the underside of the sushi mat, roll the sushi rice from the front edge to meet the edge of the rice at the back edge.
4. Lightly squeeze, then, with the seam edge downward, press firmly along the sushi mat with both hands.
5. Let the roll sit in the sushi mat for 1-2 minutes.
6. Cut the roll into desired sizes, wiping the knife with a dampened towel after each cut.

Story Behind this Recipe

This recipe is our family's favorite.