Uploaded July 2024 | Updated September 2026, 2 days ago
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This traditional Japanese recipe typically uses the tuna meat scraped off the bones. If you can get this, use it, it’s delicious. If not, it’s good to use at least some proportion of somewhat-fatty tuna, since the meat scraped from the bones is quite fatty and the dish tastes much better with properly fatty tuna – and it’s very nutritious fat. We ended up with tuna which was fairly lean, and the dish was still delicious, so any sushi-quality raw tuna or salmon will work for this recipe.
Make the sauce first if need be so that it can cool completely before it gets poured over the chopped tuna. This recipe is adapted from a restaurant recipe, so the quantity of sauce is very small; use a very small saucepan or perhaps a heatproof glass measuring cup in the microwave to bring the sauce to a boil.
Negitoro is all about the composition of the dish. Place some sushi rice in the bottom of a bowl or a small mound in the center of a plate. Place a perilla (shiso) leaf atop the rice. Leaving a corner of leaf exposed, place a portion of tuna on the rest of the leaf. Top the tuna with chopped green onions and strips of nori, and place a dot of wasabi on the exposed tip of leaf.
Makes enough for 2-4 people.
Equipment:
small saucepan
nice sharp knife
Ingredients:
1/2 lb tuna sushi-grade
2 tsp sake
2 tsp mirin
1 tsp soy
1 tsp sugar
1/2 tsp dashi powder
2-4 leaves parilla shiso
1-2 cup sushi rice
1 Tbsp wasabi
1 ea scallion thinly sliced
1/2 sheet nori sliced into small strips
Procedure:
1. In the small saucepan, combine sake, mirin, soy, sugar and dashi powder, bring to a boil and set aside to cool.
2. If your fish is in large chunks, dice it and then chop it into mince.
3. Once the sauce has cooled enough to use, set up the dishes as described above, from bottom to top: rice, parilla leaf, chopped tuna with wasabi next to it on the leaf, then thinly-sliced scallions and strips of nori atop the tuna.
4. Pour the sauce over the garnished tuna, dividing evenly among all portions.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This traditional Japanese recipe typically uses the tuna meat scraped off the bones. If you can get this, use it, it’s delicious. If not, it’s good to use at least some proportion of somewhat-fatty tuna, since the meat scraped from the bones is quite fatty and the dish tastes much better with properly fatty tuna – and it’s very nutritious fat. We ended up with tuna which was fairly lean, and the dish was still delicious, so any sushi-quality raw tuna or salmon will work for this recipe.
Make the sauce first if need be so that it can cool completely before it gets poured over the chopped tuna. This recipe is adapted from a restaurant recipe, so the quantity of sauce is very small; use a very small saucepan or perhaps a heatproof glass measuring cup in the microwave to bring the sauce to a boil.
Negitoro is all about the composition of the dish. Place some sushi rice in the bottom of a bowl or a small mound in the center of a plate. Place a perilla (shiso) leaf atop the rice. Leaving a corner of leaf exposed, place a portion of tuna on the rest of the leaf. Top the tuna with chopped green onions and strips of nori, and place a dot of wasabi on the exposed tip of leaf.
Makes enough for 2-4 people.
Equipment:
small saucepan
nice sharp knife
Ingredients:
1/2 lb tuna sushi-grade
2 tsp sake
2 tsp mirin
1 tsp soy
1 tsp sugar
1/2 tsp dashi powder
2-4 leaves parilla shiso
1-2 cup sushi rice
1 Tbsp wasabi
1 ea scallion thinly sliced
1/2 sheet nori sliced into small strips
Procedure:
1. In the small saucepan, combine sake, mirin, soy, sugar and dashi powder, bring to a boil and set aside to cool.
2. If your fish is in large chunks, dice it and then chop it into mince.
3. Once the sauce has cooled enough to use, set up the dishes as described above, from bottom to top: rice, parilla leaf, chopped tuna with wasabi next to it on the leaf, then thinly-sliced scallions and strips of nori atop the tuna.
4. Pour the sauce over the garnished tuna, dividing evenly among all portions.
Music: bensound.com/royalty-free-music
