Negitoro Don

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Mashed Tuna Sashimi Rice Bowl

This simple rice bowl made with mashed tuna is quick, easy and satisfying, the perfect dish for a week-night dinner. I also include my own delicious homemade negitoro don sauce that you can whip up in just a few minutes!

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Negitoro Don

Yield

2 servings

Type

Rice bowl

Time

20 minutes

Level

Easy

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what you'll need:

» tuna sashimi » salmon sashimi » cooked rice » spring onion » shiso leaves (perilla) » cucumber » shredded nori » sesame seeds

for the sauce:

» sake » mirin » soy sauce » sugar » dashi liquid » sesame oil

Make sauce

Heat the sake and mirin in a small saucepan and allow to boil for 30 seconds.

1

Add sugar & dashi

Reduce the heat to low and add the sugar and dashi to the pan. Simmer and mix until the sugar is dissolved.

2

Add soy sauce & sesame oil

Turn off the heat and mix in the soy sauce and sesame oil. Pour into a heatproof bowl and leave to cool for 10 minutes.

3

Cut the tuna and salmon

Cut the sashimi grade tuna and salmon into thin strips.

4

Make "negitoro"

Finely dice the tuna and salmon by making a rocking motion with your knife. Repeat in different directions until a "mince" is formed.

5

Assemble

Dish up the cooked rice and top each portion with finely sliced shiso leaves, spring onion and nori.

6

Add negitoro

Place the negitoro on top and sprinkle with spring onions. You can also add sliced cucumber and a blob of wasabi.

8

Add sauce

Pour the sauce around the dish and mix well before eating. Enjoy!

9

See the full post for recipe quantities and more information about this dish!