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Negitorodon made with tuna and salmon in a white and blue bowl

Negitoro Don (mashed tuna sashimi bowl)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions 1x


How to make simple negitoro don with tuna and salmon sashimi drizzled with a delicious homemade sauce. (Recipe doesn't include rice cooking time.)




Negitoro don

  • 3 ooba leaves thinly sliced
  • 2 tbsp kizami nori (shredded nori)
  • A blob of wasabi (according to preference)
  • 2 tbsp spring onion finely chopped
  • 1/4 cucumber diagonally sliced
  • 150g sashimi grade tuna
  • 50g sashimi grade salmon
  • 2 bowls of cooked rice
  • 1 tsp toasted sesame seeds


  1. Add the sake and mirin to a small sauce pan and heat on medium. Bring to boil and allow to bubble for 30 seconds.
  2. Turn heat down to low and add the sugar and dashi. Mix over the heat until sugar is dissolved.
  3. Once the sugar is dissolved, turn off the heat and add the soy sauce and sesame oil. Mix and remove from the stove. Leave to cool for about 10 minutes.
  4. Using sharp knife, cut the tuna and salmon into thin strips. 
  5. Finely dice the tuna and salmon using a rocking motion with your knife. As the tuna and salmon spreads out, scrape it back to the centre and repeat, cutting in different directions each time until a "mince" is formed.
  6. Divide the rice into portions and make a bed of chopped spring onion and kizami nori. (Leave some chopped spring onion to spring over the top at the end.)
  7. Place the mashed tuna and salmon on top and sprinkle with spring onion and toasted sesame seeds. Arrange a few cucumber slices on the side with a blob of wasabi to taste.
  8. Pour the sauce over the top.
  9. Mix well before eating and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Rice
  • Method: Dicing
  • Cuisine: Japanese

Keywords: negitoro, negitorodon, negitoro don, negitoro donburi, how to make negitoro, negitoro recipe, what is negitoro, negitoro sauce, how to make negitoro sauce, negitoro sauce recipe

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