Name: Uni Negitoro Don
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups Sushi Rice (Dry); 0.25 cup Rice Vinegar; 2 tbsp Granulated Sugar; 1 tsp Sea Salt; 14 oz Negitoro (Minced Fatty Tuna); 7 oz Fresh Uni (Sea Urchin); 4 stalks Scallions, finely sliced; 8 leaves Shiso Leaves; 0.25 cup Toasted Nori Strips; 2 tsp Wasabi Paste; 4 tbsp Soy Sauce or Nikiri

Seafood

Uni Negitoro Don

Experience the pinnacle of Japanese 'donburi' with this decadent Uni Negitoro Don. This recipe combines the buttery sweetness of fresh sea urchin with the rich, melt-in-your-mouth texture of minced fatty tuna for a world-class dining experience at home.

Prep

15m

Cook

20m

Serves

Calories

520kcal

Qty	Ingredient
2 cups 400 g	Sushi Rice (Dry)
0.25 cup 60 ml	Rice Vinegar
2 tbsp 25 g	Granulated Sugar
1 tsp 5 g	Sea Salt
14 oz 400 g	Negitoro (Minced Fatty Tuna)
7 oz 200 g	Fresh Uni (Sea Urchin)
4 stalks 40 g	Scallions, finely sliced
8 leaves 8 leaves	Shiso Leaves
0.25 cup 5 g	Toasted Nori Strips
2 tsp 10 g	Wasabi Paste
4 tbsp 60 ml	Soy Sauce or Nikiri

2 Method

Step 1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker using slightly less water than the standard ratio to ensure a firm texture.

Step 2. In a small saucepan or microwave-safe bowl, combine rice vinegar, sugar, and salt. Heat gently until dissolved. Fold this mixture into the hot cooked rice using a cutting motion with a rice paddle. Fan the rice to cool it to room temperature.

Step 3. In a chilled bowl, gently mix the negitoro (minced fatty tuna) with half of the sliced scallions. Keep the tuna mixture cold until ready to assemble.

Step 4. Divide the seasoned sushi rice into four individual serving bowls.

Step 5. Place two shiso leaves on top of the rice in each bowl. Spoon a generous portion of the negitoro mixture onto the shiso leaves.

Step 6. Carefully arrange several lobes of uni (sea urchin) on top of the negitoro using chopsticks or a small spoon to avoid breaking them.

Step 7. Garnish with the remaining scallions, toasted nori strips, and a dollop of wasabi on the side.

Step 8. Serve immediately with soy sauce or nikiri drizzled over the top or on the side for dipping.

·
Use sashimi-grade seafood only; the quality of the uni and tuna is the primary driver of flavor in this dish.
·
Keep the seafood in the refrigerator until the very moment you are ready to plate to maintain freshness and texture.
·
When seasoning the rice, use a 'cutting' motion with the paddle to avoid mashing the grains and making them gummy.
·
If you can't find pre-made negitoro, buy fatty tuna (toro) and finely mince it yourself with a sharp knife.

? FAQ

What is Negitoro?

Negitoro is a Japanese term for minced fatty tuna, usually scraped from the bone or belly (toro) and mixed with negi (green onions).

Can I use frozen Uni?

Fresh uni is preferred for its firm texture and sweet taste, but high-quality flash-frozen uni from reputable sources can be a good substitute if thawed correctly in the fridge.

What kind of rice should I use?

Always use a short-grain Japanese rice (like Koshihikari) for the correct stickiness and mouthfeel.

How do I store leftovers?

This dish is best consumed immediately. Raw seafood should not be stored once combined with warm or room-temperature rice for more than 1-2 hours.