Negitoro(ネギトロ) is minced raw tuna and scallion.

Fatty tuna belly, or toro(トロ), is sometimes used, since the name sounds like negitoro; however, negitoro traditionally uses tuna meat leftover after the best cuts are removed to be used for sashimi or other dishes, especially fatty meat from the bones and skin. It can be a good way to avoid wasting less pretty pieces of tuna or to enjoy sushi with less expensive cuts of fish.

Scallion, or negi(ネギ), compliments the flavor of raw tuna. Giant scallion is traditionally used. It is minced with the fish.

Negitoro is often served with sushi rice and nori as gunkanmaki(軍艦巻き). It can also be served over a bowl of rice as negitoro don(ネギトロ丼), similar to and probably an ancestor of poke bowls. Sometimes sauce, like mentsuyu or tare, and toppings like sesame seeds are added to negitoro don.

Recipe

Ingredients

• 1 lb tuna
• 1 giant scallion or 2 scallion, chopped

Directions

• mince tuna
• fold in scallion and continue mincing
• serve