Negitoro Sushi Rice with Umeboshi Puree

Negitoro is finely chopped tuna mixed with scallions, and it's most commonly served as a nigiri or sushi roll. Give this recipe a shot and enjoy it as beautiful sushi rice with umeboshi puree!

Negitoro Sushi Rice with Umeboshi Puree
Photographed by Takeharu HIOKI

Recipe by
Naomi Takayama







Calorie count is per serving.
Excludes time needed to cook the rice.

Ingredients (Serves 4)

  • 540 ml rice
  • 1 piece konbu kelp (5 cm x 5 cm)
  • 250 g tuna (for sashimi; finely chopped)
  • 1 umeboshi (large)
  • 5 scallions
  • 2 myoga
  • 15 shiso leaves
  • 1 bunch watercress
  • 3 tbsp white sesame seeds
  • [Sushi vinegar]

    • 5 tbsp rice vinegar
    • 2 tbsp sugar
    • 1/3 tsp salt
  • 1 1/2 tsp soy sauce
  • 1 tsp sesame oil
  • Kizaminori (shredded nori), as needed
  • Ginger pickled in sweet vinegar, as needed



Add the piece of konbu kelp to the rice, and cook with slightly less water than usual for firm-cooked rice. Chop the scallions. Cut the myoga in half along their lengths, then diagonally into thin slices. Thinly slice the shiso leaves. Chop the watercress from the root end.


In a saucepan, combine the ingredients for the [Sushi vinegar] and heat briefly to dissolve the sugar.


When the rice is cooked, remove the konbu kelp and transfer to a bowl. Pour the [Sushi vinegar] over the rice and mix in thoroughly with a spatula, using a cutting motion. Cover with plastic wrap and let rest for about 10 minutes to let the vinegar sink into the rice.


Chop the umeboshi into a paste. Place it in a separate bowl along with the chopped scallions, soy sauce and sesame oil, then mix well. Add the chopped tuna and mix briefly.


Add the white sesame seeds, shiso leaves, myoga and watercress to the sushi rice, then mix briefly. Add the umeboshi and tuna mixture, and mix together.


Arrange on a serving plate. Top with kizaminori and garnish with ginger pickled in sweet vinegar.