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Negitoro Onigiri (Minced Tuna Rice Ball)

Bring something special to the table with this well-loved recipe.

Prep Time
30 mins
Total Time
30 mins
Servings: 4 rice
Course: Breakfast , Snacks , Lunch
Cuisine: Japanese

Ingredients

  • 60 g sashimi grade tuna block
  • salt
  • ½ tbsp Japanese style 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 sushi nori seaweed
  • soy sauce

Instructions

    Cup of Yum
  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 style 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 soy sauce.
  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!