Japanese have a lot of quick meals consist of rice with various ingredients on top. We often call the dish “don” (short for donburi). A few of my previous recipes included Oyakodon and Gyudon. Negitoro Donburi (ネギトロ丼ぶり) is another all-time-favorite don for the Japanese.
Negitoro is made up of Negi (green onion) and toro (fatty tuna). Typically the meat is collected by scraping between the giant tuna fish bone with a spoon. Once collected, the meat does not look pretty but tastes amazing. You can usually find negitoro in Japanese market for much cheaper price per lb. than regular tuna (maguro).
Today I added avocado to our regular Negitoro Donburi. Avocado adds nice color and texture to this seafood topping over the rice. Sprinkle some shredded nori and enjoy!
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- 1 pkg Negitoro (chopped fatty tuna) from Japanese market
- 1 avocado, cut into ½ inch cubes (See How To Cut Avocado)
- 1 green onion, sliced thin (if Negitoro pkg didn’t come with green onions)
- 2 servings cooked Japanese rice
- Kizami Nori (shredded nori) for garnish
- In a medium size bowl, combine Negitoro, avocado, green onions, and seasonings.
- Mix gently not to smash avocado.
- Serve Japanese rice in a bowl and let it cool down for 1-2 minute (so rice won’t “cook” Negitoro). Then spread Kizami Nori on top of rice and put Negitoro mixture on top. Garnish with more Kizami Nori.