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

Negitoro Don (Mashed Tuna Sashimi Bowl)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 462
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 462

Equipment

Ingredients 
 

Sauce

Negitoro don

  • 3 perilla (shiso) leaves ooba leaves, thinly sliced
  • 2 tbsp shredded sushi nori seaweed "kizami nori" kizami nori
  • 1 tsp wasabi paste according to preference
  • 2 tbsp green onion finely chopped
  • 30 g Japanese or Persian cucumber(s) diagonally sliced
  • 150 g sashimi-grade tuna
  • 50 g sashimi-grade salmon
  • 2 portions cooked Japanese short-grain rice
  • 1 tsp toasted sesame seeds

Instructions 

  • Add 2 tbsp sake and 1 tbsp mirin to a small sauce pan and heat on medium. Bring to boil and allow to bubble for 30 seconds.
    sake and mirin in a silver pan on the stove
  • Turn heat down to low and add 1 tsp sugar and ½ tbsp dashi stock. Mix over the heat until sugar is dissolved.
    sugar and dashi mixed with sake and mirin in a silver pan on the stove
  • Once the sugar is dissolved, turn off the heat and add 1 tbsp soy sauce and 1 tsp sesame oil. Mix and remove from the stove. Leave to cool for about 10 minutes.
    sauce for negitoro don in a silver pan on the stove
  • Using sharp knife, cut 150 g sashimi-grade tuna and 50 g sashimi-grade salmon into thin strips. 
    tuna and salmon sashimi cut into strips on a wooden chopping board
  • 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.
    tuna and salmon sashimi mashed together to make negitoro
  • Divide 2 portions cooked Japanese short-grain rice into portions and make a bed of 3 perilla (shiso) leaves and 2 tbsp shredded sushi nori seaweed "kizami nori".
    a bowl of rice topped with chopped spring onions and kizami nori
  • Place the mashed tuna and salmon on top and sprinkle with 2 tbsp green onion and 1 tsp toasted sesame seeds. Arrange 30 g Japanese or Persian cucumber(s) on the side with 1 tsp wasabi paste to taste and pour the sauce over the top.
  • Mix well before eating and enjoy!

Nutrition

Calories: 462kcal | Carbohydrates: 64.8g | Protein: 30.3g | Fat: 8.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.6g | Cholesterol: 54mg | Sodium: 736.5mg | Fiber: 3.2g