Negitoro Gunkan Maki

Negitoro Gunkan Maki

A Japanese sushi classic featuring finely chopped tuna belly and minced green onion, wrapped in a thin nori band around a mound of seasoned sushi rice. The name literally means 'fatty tuna with green onion,' and the 'gunkan' (battleship) shape holds the loose topping in place.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4 (makes 12 pieces)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) short-grain Japanese rice, sushi rice such as Koshihikari if possible
• •360 ml (1½ cups) cold water, for rinsing and cooking rice
• •45 ml (3 tbsp) rice vinegar
• •1 tbsp granulated sugar
• •1 tsp fine sea salt
• •200 g (7 oz) sushi-grade tuna belly (toro), sashimi-grade; freeze for parasite control as described below
• •3 whole green onions (scallions), thinly sliced, white and green parts
• •1 tsp soy sauce, for the filling, plus more for serving
• •1 tsp toasted sesame oil, optional, adds depth
• •2 sheets nori (yaki-nori), cut into 4 cm × 12 cm strips
• •1 sheet parchment or plastic wrap, for shaping

Steps

1. 1 Freeze the tuna belly for parasite destruction: place the fish in a sealed bag and freeze at -20°C (-4°F) or below for at least 7 days, then thaw in the refrigerator before use. This is a required safety step when serving raw or lightly cured fish at home.
2. 2 Rinse the rice in cold water 3–4 times until the water runs nearly clear, then drain and let rest 15 minutes. Cook with the 360 ml water in a heavy pot or rice cooker until tender (about 18 minutes); let it rest, covered, 10 minutes.
3. 3 While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan just until the sugar dissolves; do not boil. Pour this sushi-zu over the hot rice and fold with a cutting and slicing motion using a wooden spoon, fanning to cool it to body temperature.
4. 4 Pat the thawed tuna very dry with paper towels. Using a sharp knife, chop it coarsely, then scrape it across the cutting board with the blade flat to produce a sticky, fine mince. Transfer to a chilled bowl.
5. 5 Add the thinly sliced green onions, soy sauce, and sesame oil (if using) to the tuna. Mix gently with chopsticks until evenly combined. Keep refrigerated until assembly.
6. 6 Place a piece of plastic wrap on your work surface. With damp hands, scoop about 25 g (about 2 tbsp) of the seasoned rice and form a small, tight oval mound, pressing gently so it holds together.
7. 7 Pick up the rice with the plastic wrap, set it on a nori strip, then wrap the nori around the rice and twist to seal the top, leaving a hollow well in the middle. Remove the plastic wrap. The nori should stand about 1 cm above the rice.
8. 8 Fill each nori ring with about 1 heaping tablespoon of the negitoro mixture, mounding it neatly so it sits above the rim of the nori.
9. 9 Serve immediately with small dishes of soy sauce for dipping. Consume the same day; do not store finished gunkan maki, as the rice hardens and the fish loses its fresh texture.