AINegitoro Maki (Minced Fatty Tuna & Scallion)
ねぎとろ巻
“Creamy, rich, and gone before you know it.”
Finely minced fatty tuna blended with chopped scallions, wrapped in seasoned rice and crisp seaweed — silky, rich, and one of the most popular hand-rolled options in Japan.
- Raw Fish
- Creamy Texture
- Popular Staple
- Sweetness
- 0 out of 5
- Spiciness
- 0 out of 5
- Richness
- 4 out of 5
- Adventure
- 3 out of 5
The Inside Scoop
Did you know?
The name 'negitoro' most likely comes from its two main ingredients — 'negi' (scallion) and 'toro' (fatty tuna belly) — though the exact origin has been debated for years. What's not debatable is how fast it disappears. The scallion isn't just garnish — its sharp bite balances the richness of the tuna, keeping each mouthful from feeling too heavy. It's the kind of pairing that seems like it took five seconds to invent and five generations of sushi craft to perfect.
How to eat
- 1This is raw fish — the filling is soft and creamy, not chewy. If you're used to cooked tuna, the texture will be different.
- 2Eat it soon after opening. Raw tuna oxidizes quickly and loses its vibrant color and clean taste.