Negitoro Onigiri (Minced Tuna Rice Ball)
Negitoro Onigiri is a delicious rice ball filled with perfectly soft minced sashimi-grade tuna and fresh green onions. This recipe beats convenience store versions hands down!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g sashimi grade tuna (block)
- salt
- ½ tbsp Japanese mayonnaise
- ½ tsp cooking oil
- ⅛ tsp dashi granules
- 440 g cooked Japanese short-grain rice (warm (not hot))
- wasabi
- finely chopped green onions
- 4 strips roasted seaweed for sushi (nori)
- Japanese soy sauce (koikuchi shoyu)
Instructions
- 1
Shiojime (optional step for improved texture & flavor). Wash and dry 60 g sashimi grade tuna block, then sprinkle with salt all over and place it in a container. Store the container in the fridge for 10-15 minutes with one side elevated to drain the excess moisture. Wash off the salt and pat dry with kitchen paper.
- 2
Use a spoon to scrape the tuna flesh.
- 3
Chop with a knife until it becomes roughly mashed.
- 4
Place the mashed tuna in a bowl and add ½ tbsp Japanese mayonnaise, ½ tsp cooking oil and ⅛ tsp dashi granules. Mix until combined.
- 5
Measure out 440 g cooked Japanese short-grain rice and divide it into equal portions. If using a rice ball mold, sprinkle a pinch of salt into the mold and add half a portion (approx 55g / 2oz) of rice. Make a dent in the center and add a spoonful of mashed tuna.
- 6
If shaping by hand, wet your hands and sprinkle them with a pinch of salt. Take a portion of rice (approx 110g / 4oz) and spread it flat on your palm, placing the tuna in the center. (Wet hands to prevent sticking.)
- 7
Top the tuna with a small blob of wasabi and a few finely chopped green onions. Add 1 drop of Japanese soy sauce (koikuchi shoyu).
- 8
For the mold, cover with the other half of the rice and sprinkle with a pinch of salt. For hand-shaping, fold the rice over and then shape into a rounded triangle.
- 9
Wrap with nori and enjoy!