Toro and Scallion roll uses tuna belly trimmings and chopped scallions. It is made into a thin roll and is the predecessor of the spicy tuna roll which uses tuna trimmings and spicy sauce to add fat. Some rolls are made with the fatty layer underneath the tuna skin.
Toro and Scallion Roll Ingredients:
Rolling maki (sushi rolls) for the first time can be a bit of a challenge. Too loose, and the rolls are sloppy and won’t stick together. Too tight, and the fillings get squeezed out of the ends, or your delicate sheets of nori rip apart. Nevertheless, it won’t take more than a little bit of trial and error before you’re rolling your very own homemade roll with the confidence of a sushi master.