Negitoro Don (minced tuna and spring onion rice bowl)
Silky minced tuna seasoned with spring onion, soy and sesame over seasoned sushi rice — quick, luxe Japanese donburi.
Negitoro don is the ultimate lazy-luxe Japanese bowl: creamy, fatty tuna and a punchy hit of spring onion over vinegared rice. It tastes far posher than the time it takes to make. Serve it for a speedy supper, a special lunch or when you want sushi vibes without rolling anything. The little extras — toasted sesame and shredded nori — lift flavour and texture so don’t skip them.
Ingredients
- 300 g sushi rice
- 360 ml water
- 45 ml rice vinegar
- 25 g caster sugar
- 5 g salt
- 300 g fresh tuna — sushi-grade if eating raw
- 3 spring onions — finely sliced
- 30 ml light soy sauce
- 15 ml mirin
- 5 ml sesame oil — toasted sesame oil
- 10 g toasted sesame seeds
- 1 nori sheet — small sheet, shredded
- 10 g wasabi paste — optional, for serving/mixing
Instructions
Rinse the sushi rice under cold running water (use a sieve or bowl), rubbing the grains gently until the water runs clear. Drain, then place the rice in a saucepan and add the measured water. Leave to soak for an even cook.
Cover the pan and bring to a gentle boil over a medium hob. As soon as it boils, reduce to the lowest heat, keep the lid on and simmer for 12 minutes without lifting the lid.
Remove the pan from the heat and leave the rice covered to steam and settle for 10 minutes.
While the rice rests, warm the rice vinegar, caster sugar and salt in a small pan over a very low heat, stirring until the sugar and salt dissolve (do not boil). Remove from the heat and set aside.
Transfer the hot rice to a wide bowl if you have one. Pour the seasoned vinegar evenly over the rice, then fold the rice with a spatula or wooden spoon to coat the grains while fanning or blowing on it briefly to cool to near body temperature (about 5 minutes).
Chill a clean board and knife in the fridge for a few minutes, then finely chop the fresh tuna by hand until it reaches a soft, slightly paste-like texture. Keep the fish cold throughout.
Finely slice the spring onions. In a chilled bowl combine the chopped tuna with the spring onions, light soy sauce, mirin, sesame oil and wasabi paste (if using). Mix gently until evenly combined, then cover and chill in the fridge for 15 minutes to let flavours marry.
Divide the seasoned rice between two bowls. Spoon the negitoro mixture over the rice in neat mounds. Scatter toasted sesame seeds on top and shred the nori sheet into thin strips to finish. Serve immediately with extra soy or wasabi at the table if liked.
Tips
- Buy sushi-grade tuna from a trusted fishmonger and keep it very cold until you chop — safety first and texture follows.
- Chop the tuna by hand rather than blitzing in a blender; you’ll get the proper silky-but-not-mushy negitoro texture.
- If you don’t have a wide bowl, spread the rice on a large plate to cool faster and evenly when you add the vinegar.
- Make the sushi vinegar ahead and keep it sealed; it will keep in the fridge for a week and saves time on the day.
- If you prefer more bite, reserve some spring onion to scatter on top raw at the end rather than mixing all of it through the tuna.
Substitutions
fresh tuna → sushi-grade salmon, same quantity
Noticeably differentlight soy sauce → tamari, same quantity (for gluten-free)
Stays closesushi rice → short-grain rice labelled for sushi, same quantity
Stays closesesame oil → neutral oil with 1 tsp toasted sesame seeds (if you have no sesame oil), adjust quantity
Noticeably different
Nutrition
Per serving · estimated
- 810
- Calories
- 38 g
- Protein
- 133 g
- Carbs
- 14 g
- Fat
- 2 g
- Fibre
- 13 g
- Sugar
- 1300 mg
- Sodium
FAQ
Is it safe to eat raw tuna in negitoro don?
Use sushi-grade tuna from a reputable supplier and keep it chilled; consume on the same day. Freezing to −20°C for 24–48 hours before serving reduces parasite risk if you are concerned.
Can I use frozen tuna?
Yes — fully thaw in the fridge, drain any excess liquid and pat dry on kitchen paper before chopping. Keep it cold until serving.
How far ahead can I make the rice and tuna?
Make the sushi rice up to 2 hours ahead and keep covered at room temperature. Mix the tuna and chill for up to 24 hours, but best eaten the same day for texture and flavour.
My rice is too sticky or mushy — what went wrong?
Either too much water or overcooking. Rinse rice until water runs clear and respect the soaking, simmer and rest times. Use the stated rice-to-water ratio.
Community Photos
No photos yet
Be the first to share your creation!