Negitoro Don
A Japanese rice bowl topped with seared tuna and scallions in a savory soy glaze. Ready in 15 minutes with minimal prep.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 8 oz sushi-grade tuna, sashimi block
- 4 large stalks scallions
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1.5 cups cooked sushi rice
- 1 teaspoon sesame seeds
Instructions
- 1
Divide the cooked sushi rice evenly between two bowls, pressing it gently into a flat layer across the bottom of each.
- 2
Remove the tuna from the refrigerator and pat it completely dry with paper towels, pressing gently on all sides until no moisture remains.
- 3
Lay the tuna block on a cutting board and slice it straight down into 1/4-inch-thick slices, as if slicing bread, using a sharp knife.
- 4
Cut the scallions at a diagonal angle into 1-inch-long pieces, keeping the white and light-green parts separate from the dark-green tops.
- 5
Heat a 10-inch skillet over medium-high heat until it is very hot and a drop of water sizzles and evaporates immediately, about 2 minutes.
- 6
Add a light drizzle of olive oil to the hot pan, tilting to coat evenly, then place all the tuna slices in a single layer and let them sear undisturbed for 30 seconds.
- 7
Flip each tuna slice over and sear the other side for another 20 seconds until both sides look light brown but the inside stays raw and soft.
- 8
Remove the tuna from the pan and place it on a clean cutting board to cool for 30 seconds, then cut it into bite-sized pieces about 1 inch across.
- 9
In a small bowl, whisk together the soy sauce and mirin until fully combined, then pour this glaze into the hot skillet and stir once.
- 10
Add the white and light-green scallion pieces to the soy glaze in the pan and stir for 20 seconds until they become very fragrant.
- 11
Spoon the seared tuna pieces over the rice in each bowl, then drizzle the warm soy glaze and scallions evenly over the tuna.
- 12
Scatter the reserved dark-green scallion tops and sesame seeds over the surface of each bowl and serve immediately.
Tools you’ll need
- two bowls
- paper towels
- cutting board
- sharp chef's knife
- 10-inch skillet
- small mixing bowl
- whisk
- wooden spoon
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