Negitoro Maki Recipe
fatty bluefin tuna belly, ume boshi, smoked trout roe
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Ingredients
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Sushi Rice
Fillings & Toppings
Assembly
Method
Sushi Rice
- 1
Rinse rice
Place 1.25 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand until the water runs mostly clear (3–5 minutes). Drain well.
- 2
Cook rice
Combine rinsed rice and 265 ml water in a rice cooker or small saucepan. If using a saucepan, bring to a gentle boil, cover, reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, for 10 minutes.
- 3
Season rice
While rice cooks, warm 3 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp fine sea salt in a small saucepan or microwave just until sugar and salt dissolve. Transfer hot cooked rice to a shallow wooden or plastic bowl (hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and folding motions to avoid mashing; fan the rice to cool to near room temperature (about 5–10 minutes).
Fillings & Toppings
- 4
Prepare negitoro
Place 140 g finely chopped bluefin tuna belly in a bowl. Add 1 tsp Japanese mayonnaise if using (this gives a silkier texture) and gently mix to combine. Taste and adjust lightly with a tiny pinch of salt only if desired (tuna belly is rich).
- 5
Prepare ume
Remove the pit from 1 ume boshi and finely chop the flesh. Ume is salty and tart; you will use it sparingly when assembling to balance the fatty tuna.
- 6
Prepare scallion and roe
Cut 2 scallion stalks into long thin julienne (about matchstick width). Measure 2 tbsp smoked trout roe and keep chilled until assembly.
Assembly
- 7
Set up
Place a nori sheet shiny side down on the plastic-wrapped bamboo mat. Keep a small bowl of cold water nearby to wet your hands so the rice doesn't stick.
- 8
Spread rice
Wet your hands and take about 3/4 cup seasoned sushi rice (approx. 140–150 g by weight) and evenly spread it over the nori, leaving a 2 cm (3/4 inch) strip along the far edge free of rice. Press rice gently to form an even layer about 0.5 cm thick.
- 9
Add fillings
Along the center of the rice, place a 2–3 cm strip of the prepared negitoro (use roughly 35–40 g negitoro per roll). Dot small amounts (about 1/2 tsp total) of finely chopped ume boshi along the length of the tuna — space them evenly so they give bright bursts of flavor without overpowering. Sprinkle a thin line of julienned scallion over the tuna. Reserve smoked trout roe for topping.
- 10
Roll
Lift the near edge of the mat and, using your fingers to keep the fillings in place, roll the nori away from you, applying gentle, even pressure to form a tight cylinder. Press along the seam to seal.
- 11
Slice
Using a very sharp knife dipped in cold water and wiped between cuts, slice the roll into 6–8 equal pieces. Wet and wipe the blade between cuts to maintain clean slices.
- 12
Top and finish
Place a small spoonful (about 1/2 tsp) of smoked trout roe atop each slice, gently pressing so it adheres to the tuna. Optionally garnish with a few thin scallion strands. Serve immediately with light soy sauce and wasabi on the side.