It is typically made from toro (the fatty parts of tuna), and served with negi (green onion).

[1][2][3] In addition to being an ingredient to sushi of various types,[4][1][5][6][7][8] they are used as a rice bowl topping, forming negitorodon.

Chefs at Kintaro Sushi initially prepared them for consumption at staff meals, and they were later offered to customers.

Negitoro is so named because it is a combination of negi (green onion) and toro, which is the fatty parts of tuna.

[11][13] Negitoro sold to the mass market and distributed into retail channels like supermarkets is mass-produced in fish factories.