Poke Handrolls and Toro Don

Dad took a trip to Hawaii and brought me back fresh Toro and Ahi Poke from Whole Foods on Maui. What did I do? Treated it with respect and made something cool with it!

What you need:
Sushi grade tuna, cubed
Toro (Tuna Belly) if the chef has it and it's very fresh- probably only appropriate for someone from a fishing town with Tuna
-Masago (Smelt Eggs, at Ikea surprisingly enough)
-Spring Onions, chopped
-One small piece of a fresh habanero pepper
-Japanese Mayonnaise
-Sesame Seeds (not necessary really)
- Rice topping (if you have it)
- Nori (Seaweed)
-Wasabi and Pickled Ginger

Hand Roll
Mix cubed tuna, masago, spring onions, small piece of pepper (or not), 2 tbspn mayo, sesame seeds.

Split seaweed into halves, place in the palm of your hand. Put a spoonful or more of rice, smash into your hand. Spoon in some of the mixture, kind of like a burrito. Fold corners into the center, creating a cone shape.

Sashimi
Cut the toro, make sure you do not cut with the grain as this will make the toro tough to eat. It's amazing what a good cut can do in making sushi. Browse the internet and look up how to cut it.

Sushi Rice
Follow directions on the box. If you have no box:
Rinse rice until water runs clear.
Add 2 cups of water to a pot, bring to boil.
Add 1 tbspn Rice Vinegar (dont worry if you don't have this, it's not that important)
Add 2 cups of sushi rice.
Turn stove to lowest, stir and cook for 15-20 minutes. Turn stove off, let it sit for another 5-10. Serve.

Put rice in the bottom of a bowl, add wasabi and ginger to corner. Plate like the picture, sprinkle with sesame seeds.