Published in Recipes
Japanese Sashimi & Beef Negitoro Donburi
This dish is a traditional Japanese meal where fresh raw salmon (sashimi) and tender beef negitoro are served over sushi rice.
By Daniel
● Time to make: 35 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Japanese Sashimi & Beef Negitoro Donburi
- Rinse the sushi rice under cold water until the water runs clear.
- In a small saucepan, combine the rinsed rice and 300ml of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes.
- Once cooked, turn off the heat and let it steam for an additional 5 minutes without opening the lid.
- Using a sharp knife, slice the salmon fillet into 1cm thick slices. Wash under cold water to remove any blood.
- In a small bowl, mix the rice vinegar and kombu powder (or shiso if using). Lightly brush the mixture over the sashimi slices.
- Set aside while preparing the negitoro.
- In a mixing bowl, combine the suzuki or negitoro with a small amount of ponzu sauce if using.
- Shape into small, bite-sized balls or flatten them slightly.
- Heat a pan over medium heat and add a thin layer of oil.
- Cook the negitoro until golden brown on both sides, then set aside.
- In a serving bowl, place a bed of cooked sushi rice.
- Arrange the sashimi slices on top, followed by the beef negitoro.
- Drizzle with additional ponzu sauce if desired.
- Garnish with pickled ginger, wasabi paste, scallions, sesame seeds, and edible flowers.
Pro version
- For a more authentic experience, use sushi rice and prepare the sashimi as thinly as possible for maximum texture.
- Use freshly grated wasabi for a stronger kick.
- Plating suggestion: Arrange the rice in a shallow bowl with a slight depression in the center to hold the sashimi and negitoro.
Tips / Plating:
- Use a rectangular or round serving dish with a modern twist by adding bold colors or geometric patterns.
- Garnish with microgreens for a sophisticated touch.
- Serve with additional bowls of rice on the side for extra authenticity.
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