Ingredients

For the sushi rice

• 2 cups cooked Japanese short grain sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the negitoro topping

• 200g negitoro (minced fatty tuna), thawed
• 1 tsp soy sauce
• ½ tsp sesame oil (optional)

For assembly

• 2 sheets nori, cut into strips (about 1.5 inches tall)
• 2 green onions, thinly sliced
• Sesame seeds (optional)
• Soy sauce for serving
• Wasabi and pickled ginger (optional)

Instructions
1. Season the rice

Mix rice vinegar, sugar, and salt into warm cooked rice. Let it cool until slightly warm or room temperature.

2. Prepare the negitoro

Place thawed negitoro in a bowl. Mix with soy sauce and sesame oil if using.

3. Shape the rice

Wet your hands lightly. Shape small oval pieces of rice, about 2 tablespoons each.

4. Wrap with nori

Wrap a strip of nori around each rice oval. Leave a little height above the rice to create the classic gunkan shape. Seal the end with a small dab of water.

5. Add the topping

Spoon negitoro into the center of each gunkan. Be generous. Top with sliced green onions and sesame seeds if desired.

6. Serve immediately

Enjoy with soy sauce, wasabi, and pickled ginger.