ネギトロ | Negitoro
Negitoro refers to a mix of chopped toro, negi (green scallions), rice and (sometimes) wasabi. The Toro is a byproduct, usually coming from the leftover sinews after the Itamae slices cuts for nigiri.
The beauty of Negitoro is in its contrast – fatty, rich, tuna paired with sharp, strong green scallions.
Usually one of the most popular makizushi offerings at sushiya, I’ve seen Negitoro appear as Temaki (hand roll) more often recently.