Negitoro Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is topped with chopped fatty tuna mixed with scallions. The fresh aroma of scallions pairs beautifully with the tuna's smooth, rich…
This Japanese rice bowl is topped with chopped fatty tuna mixed with scallions. The fresh aroma of scallions pairs beautifully with the tuna's smooth, rich flavor, making it simple yet special enough for a lunch or dinner when you want to treat yourself.
Japanese · 10 minutes to cook
Nutrition (per 352g serving): 561.6 kcal · protein 31.5g · carbohydrate 72.7g · fat 12.1g · sodium 880.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Tuna can develop a heavy texture if mixed for too long, so stir only until the seasoning is evenly distributed.
Tips: Serve the tuna and rice neither cold nor piping hot to preserve their smooth texture.
Tips: Add the soy sauce little by little, adjusting it to taste as you season the tuna.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Minced tuna belly — 100 g
- Scallions — 20 g
- Soy sauce — 2 tsp
- Mirin — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Wasabi — 0.5 tsp
- Dried seaweed — 1 sheet