What is Negitoro? (and its Sushi Recipe)


Step-by-step instructions for making negitoro, as well as a list of negitoro ingredients and simple negitoro cooking instructions.

Negitoro (鮭とネギとロース) is one of my favorite Japanese appetizers and it’s surprisingly easy to make at home! It’s basically chopped salmon, green onions, and fresh ginger mixed with Japanese rice seasoning (furikake).

This is a complete Negitoro recipe article, use below links to jump to sections.

  1. About
  2. Recipe
  3. Ingredients
  4. Preparation Steps
  5. Video Guide
  6. Images

If you’ve ever wondered what negitoro (or nigiri with scallions in the center) is, then you’re not alone! This traditional Japanese delicacy has taken Japan by storm, and some of the top sushi chefs are incorporating this dish into their restaurants all over the world.

But what exactly is negitoro? It’s actually quite simple to make at home, as long as you know how to do it correctly! With that in mind, read on to learn about what negitoro is and how to make it!

Learn how to make Negitoro with a step-by-step pictorial and video instruction to make your own delicious Negitoro right in your own kitchen.

What is Negitoro?

Negitoro (苦笋とネギ混ぜ, lit. bitter bamboo shoot and chopped green onion), also called negi-hamachi (ネギハマチ, lit. chopped green onion with yellowtail), or chirashi-zushi (炒り鮨, lit. fried sushi), is a Japanese dish of chopped yellowtail, green onions, kombu (seaweed), egg, and kelp stock/dashi broth seasoned with soy sauce and sesame oil. Negitoro are tuna leftovers or diced that is sometimes served with green onions as sushi. This fatty tuna is obtained from leftover scraps, particularly the bones.

Negitoro is tuna that has been diced with green onion. The most frequent way to eat it is as a sushi roll. The tuna is made by scraping around the bones and using scraps of tuna.

Negitoro was born with the name negitoru. This means to scrape or chip away in Japanese. The name Negitoro was later applied to it.

Donburi-style negitoro was the original, and it is still popular in Japan today. It consists of cooked rice topped with tuna chopped and green onions. Shoyu (soy sauce), mirin, sake, dashi, and sugar are regularly used sauces.

In the United States, toro is nearly typically utilized to prepare this sushi classic. However, in Japan, it’s usual to see a mix of tuna species. In the high-end versions, bluefin or bigeye tuna will be used. Albacore and yellowfin tuna with oil are common in cheaper negitoro.

Negitoro Varieties

The negitoro maki roll is the most popular outside of Japan. It can be cooked in a number of different ways. Hosomaki, which are thin sushi rolls coated in nori seaweed, are also available. If you requested a negitoro in the United States, this is most likely how it would be served.

Gunkan is another fantastic technique to serve negitoro. Negitiro Gunkan translates to “warship,” as this nigiri variant resembles one. Sushi in this manner was created to retain soft or loose ingredients over rice. There’s also Temaki, or hand-rolled sushi, which is a favorite way to eat negitoro. It’s less formal, but it’s a lot of fun to eat.

Negitoro Donburi, the first negitoro, comes next. Negitoro donburi with toro is difficult to come by. It’s usually a combination of lean bluefin and bigeye tuna. The less expensive variations use albacore and yellowfin tuna. Oil is frequently used to add richness to these tunas.

Negitoro Recipe Facts

Negitoro recipe

Recipe: Negitoro Recipe
Category: Appetizer
Cuisine: Asian
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 6
Average rating: 4.9 of 5.0 from 451 reviews
Tags: negitoro, negitoro recipe, negitoro food, how to make negitoro, negitoro recipe video, easy method of making negitoro, video on how to prepare negitoro, how to prepare negitoro, negitoro instructions video, negitoro recipe methods, negitoro recipe tips, negitoro recipe pictures, negitoro food photos, negitoro step by step instructions, negitoro cooking methods, negitoro methods, negitoro cooking directions
About: Negitoro recipe guide. Learn how to make your authentic food, negitoro.

Negitoro Ingredients List

  • 11.5 ounces short grain sushi rice
  • 1 1/2 cups cold water
  • 4 tablespoons rice vinegar
  • 3 tablespoon granulated sugar
  • 1 teaspoon salt
  • 8 ounches otoro, minced into paste
  • 2 scallions finely minced
  • 2 teaspoons sesame seeds
  • 1 pack unseasoned nori for sushi
  • 1 bamboo makisu (bamboo matt for rolling sushi)

Negitoro recipe step by step

  1. Before creating sushi rice, wash the rice in a sieve until the water is nearly clear. In a heavy-bottomed pot, drain and combine with the water. In a large pot, bring the water to a boil, then cover and reduce the heat to low, setting a timer for 15 minutes.
  2. When the timer goes off, turn off the heat and leave the rice to steam for another 10 minutes without opening the lid.
  3. In a small bowl, combine the vinegar, sugar, and salt. Place the rice in a big mixing bowl and pour the vinegar mixture over it when it’s done. While chilling the mixture, fold the vinegar into the rice with a wide spatula and a fan.
  4. In a mixing dish, add the minced toro, 3/4 of the scallions, and the sesame seeds and whisk to incorporate. To keep the rice from sticking to your fingers, dip them in a small dish of water.
  5. Place the nori with the shiny side down on the bamboo matt.
  6. Wet your fingertips and distribute a thin layer of rice about 3/4 of the way up the nori. Wet your hands again and gently press the rice outward with your fingertips to thin it out. If you overwork the rice, it will turn mushy.
  7. Spread negitoro across the edge of the rice nearest to you from one end to the other.
  8. By hooking your thumbs below the bamboo mat’s edge, roll it up and over the filling. If you squeeze the negitoro at this point, it will not stay in place.
  9. Continue rolling the sushi, taking care not to roll it over the mat. After you’ve reached the end of the roll, give it a good squeeze from all sides to help the rice take shape. In the end, you should have a slightly square roll.
  10. With a very sharp long knife (a sushi knife is ideal), score the roll at the midpoint, then the middle of each half, then the middle of each quarter (you should have 8 segments).

Video on How to make Negitoro

Video Title: How to make Negitoro

Learn how to make negitoro. This is a video on how to prepare fantastic negitoro.

Negitoro sushi pictures

Homemade NegitoroHow to make negitoroNegitoro foodhow to prepare Negitoro

How to make Negitoro, endnote

If you’ve ever eaten at an authentic Japanese restaurant, there’s one delicious dish you probably have seen on the menu – negitoro (ねぎとろ). But what exactly is it? And how do you make it? In this article, we’ve explored the history and varieties of negitoro and provide some tips on making your own negitoro to enjoy at home!

Get out there and try something new today! If you have any other questions or comments about preparing negitoro, please contact us anytime at here.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button