Negitoro Maki Recipe

Rinse the rice in a fine-mesh sieve or bowl under cold water, gently swishing until the water runs clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 1.65 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to low, cover, and cook 12–14 minutes. Let rest covered 10 minutes off heat.

While rice cooks, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved.

Transfer cooked rice to a wide bowl (wooden hangiri is traditional). Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula, fanning the rice to cool it to slightly above room temperature. Do not overmix—keep grains slightly separate. Cover with a damp cloth until assembly.

Trim and finely chop the toro/tuna belly into very small pieces. For a traditional negitoro texture, mince until sticky/soft but not pureed. You can pulse briefly in a food processor (1–2 quick pulses) if desired—do not over-process.

Finely slice the white and light-green parts of the negi (green onion). Reserve some dark-green tops for garnish if desired.

In a bowl, gently combine the chopped tuna, 2.5 tbs of the chopped negi (reserve remaining for garnish), soy sauce, mirin, sesame oil and optional wasabi. Taste and adjust: the mixture should be lightly seasoned to complement the rice. Stir in toasted sesame seeds if using.

Keep the mixture chilled while you assemble. Use cold fish and work quickly to maintain safe temperatures.

Cut each nori sheet in half crosswise to create 4 strips total (each full sheet yields two maki rolls if you prefer smaller rolls). For 12 pieces, use two full nori sheets rolled fairly tightly and cut into 6 pieces each.

Lightly wet your hands with cold water to prevent sticking. Take about 3/4 cup (packed) of rice per full nori sheet (divide rice evenly among the two sheets). Place a nori sheet shiny-side down on a bamboo rolling mat (optional) or clean work surface.

Evenly spread a thin layer of sushi rice over the nori, leaving a 1/2-inch strip along the top edge clear of rice to seal the roll.

Along the center of the rice (closer to the bottom edge), arrange a 3/4–1 inch line of the negitoro mixture lengthwise. Sprinkle a few reserved negi pieces on top for color and a little texture.

Using the mat or your fingers, tightly roll the nori away from you, pressing gently to form a firm cylinder. Wet the top edge of the nori with a little water to seal the roll seam.

With a sharp, wet knife, trim the ends and slice each roll into 6 equal pieces. Wipe the knife with a damp cloth between cuts to keep clean edges. Repeat for the second nori sheet to make a total of 12 pieces.

Arrange negitoro maki on a plate, garnish with remaining negi tops and a light sprinkle of toasted sesame seeds if desired. Serve immediately with soy sauce and pickled ginger.