ネギトロ | Negitoro
Type: Makizushi
Season: All

Negitoro refers to a mix of chopped toronegi (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.

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