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Profile Image Hideki Matsuhisha

Otoro and tuna loin maki



Recipe Image 38


  • 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.


  • 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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