Elaboration
- Put a seaweed leaf on the makisu, the bamboo mat.
- Spread about 80 g of rice on top of the seaweed and add a line of wasabi.
- Place some strips of toro in the middle of the rice and wrap it with the makisu.
- Cut the roll into six pieces.
- Repeat the operation with the tuna loin.
Ingredients
- 5 sheets, about 10 x 20 cm, of nori seaweed
- Some strips of toro (belly)
- Some strips of tuna loin
- Wasabi
- Sushi rice
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