CSV Action invited you to come along to BBC Leicester's Open Centre and learn the art of card making. Luckily in the US we have a huge variety of rolls to choose from running the gamut from California Rolls to Caterpillar Rolls (compete with green stripes and two little antennae).
While there’s some technique that goes into making the rice and rolling it, sushi rolls are a lot simpler to make that you’d imagine, and they’re great for parties because everyone can chose what they want to put in their roll.
Negitoro is usually made by scraping the remaining meat off the skin and bones of the belly of a tuna, but since you probably won’t find tuna belly skin and bones at your local market, you can also make it by buying a fillet of otoro (fatty tuna), and mincing it up with a knife. Follow Marc’s visual breakdown while you read his recipe below to make your own negitoro sushi. Limited in scope to a few classics like kappa maki (cucumber), tekka maki (tuna) and this negitoro maki, most people eat rolls when they’ve eaten all their favorite nigiri sushi, but their stomach isn’t satisfied, and the bill is starting to balloon out of control. I’ve used a classic negitoro (tuna belly and scallion) roll to show you the process, but you can substitute anything you want for the filling to make you own sushi.


It needs to be sticky enough to hold everything together, but each distinct grain of rice should still hold its shape and glisten with the savory sweet vinegar it’s seasoned. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures.
You can get plastic cups like these for really cheap and build yourself a fun snowman that will never melt. For a more detailed step by step look at making sushi rice, check out my sushi rice tutorial. Bring the pot to a boil, then cover with a lid and turn down the heat to low and set a timer for 15 minutes. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network. When the timer goes off, turn off the stove and let the rice steam for another 10 minutes, don’t open the lid during this time.


I was able to find a youtube video that fast forwards through someone making one of these so you can get a feel for exactly how to do it. SorakaRe: LeekchiNow, if you could please provide me with another 10 such recipes, maybe I really COULD quit my day job! Using a large spatula and fan, fold the vinegar into the rice while cooling the mixture with the fan. The rice will be sticky but just keep wetting your hands and gently press the rice outward with your fingertips to make it thin. When you've reached the end, give the roll a good squeeze from all around to set the shape of the rice.



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