Negitoro Don

Instructions

1. Prepare the tuna
   Ensure the tuna is very cold. Using a sharp knife, finely chop the tuna into small pieces, or use a spoon to scrape the tuna meat to create a soft, minced texture. Keep refrigerated until ready to use.
2. Make the sauce
   In a small bowl, combine the soy sauce and mirin. Mix well and set aside. This will be the seasoning for your negitoro mixture.
3. Mix the negitoro
   In a medium bowl, gently combine the chopped tuna, white parts of the green onions, sesame oil, and half of the soy-mirin mixture. Be careful not to overmix, as the tuna can become mushy.
4. Prepare the rice bowls
   Divide the hot cooked rice between two serving bowls. If desired, season the rice with a small amount of the soy-mirin mixture.
5. Assemble the don
   Carefully place the negitoro mixture on top of the rice in each bowl. Sprinkle with the green parts of the green onions and toasted sesame seeds.
6. Finish and serve
   Arrange the nori strips on top of each bowl. Place a small dab of wasabi on the side of each bowl and serve with the remaining soy-mirin mixture. Add pickled ginger on the side if using. Serve immediately while the rice is still warm and the tuna is cold.