Negitoro

Negitoro is a Japanese dish consisting of minced tuna (toro) mixed with minced green onion (negi). The name derives from negi and toro. It is typically made with fatty tuna cuts from the belly and is commonly served as a topping for nigiri sushi, a filling for maki rolls, or served over steamed rice as negitoro don.

Preparation involves finely mincing fatty tuna, usually from otoro or chutoro, to a paste-like texture. The negi is finely chopped and folded into the tuna mixture to add aroma and bite. The preparation is often kept simple, with little or no additional seasoning; some chefs may add a touch of soy sauce or sesame oil. Negitoro is normally served raw, preserving the tuna’s delicate, rich flavor.

Serving and variations: In nigiri, a small mound of negitoro is placed on top of a compact rice ball, sometimes secured with a thin strip of nori. Negitoro donburi places the mixture atop a bed of rice. Some home preparations use canned tuna as a substitute, though traditional negitoro relies on fresh raw tuna and careful handling to maintain quality and safety.

Safety and quality: Because negitoro uses raw tuna, it requires fresh, high-quality fish, ideally sushi-grade. It should be prepared with clean utensils and kept refrigerated until service to minimize the risk of bacterial growth. Negitoro is a common component in Japanese sushi cuisine and is also found in various international sushi settings.