Easy Japanese Negimaki Recipe for Vitamin-Rich Grilled Beef Rolls

Easy Japanese Negimaki Recipe for Vitamin-Rich Grilled Beef Rolls

Discover the mouthwatering world of negimaki – a Japanese-inspired dish featuring tender flank steak wrapped around crisp scallions, all glazed in a savory teriyaki sauce. This grilled delight offers a perfect balance of flavors and textures, making it an ideal appetizer or main course for your next dinner party.

Our negimaki recipe takes this classic dish to new heights. By blanching the scallions, we ensure they blend seamlessly with the beef. The marinade infuses the meat with rich teriyaki flavors, while grilling creates a tantalizing sear on these petite rolls. Get ready to impress your guests with this irresistible ‘meat sushi’ that’s sure to become a favorite!

Negimaki Recipe | Grilled Beef and Scallion Rolls


  • 2 quarts water
  • 1 tablespoon kosher salt, divided
  • 12 small scallions, trimmed to 6-inches in length
  • 1 pound flank steak, roughly 6 to 7 inches square
  • 1/4 cup sake
  • 1/4 cup mirin
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil


  1. Start by bringing 2 quarts of water to a boil in a medium pot. Add 1/2 tablespoon of salt and blanch the scallions for about 45 seconds until just softened. Quickly transfer them to ice water, then pat dry with paper towels.
  2. Prepare the flank steak by cutting it with the grain into 12 slices, each 1/8-inch thick and 1 1/2 to 2 inches wide. Use a 30-degree angle when cutting for best results. Place the slices between plastic wrap and gently pound until they’re about 1/16 inch thick.
  3. Create the beef rolls by overlapping 3 slices to form a 6-inch square. Sprinkle with salt, then place 3 scallions across the meat in the direction of the grain. Roll tightly and secure with kitchen twine. Repeat with remaining meat and scallions.
  4. Mix sake, mirin, soy sauce, and sugar in a bowl to create the marinade. Place the rolls in a dish and pour the marinade over them, turning to coat evenly. Let marinate for 15 to 30 minutes while you prepare the grill.
  5. Preheat your grill to high heat. For charcoal grills, light one chimney full of charcoal and spread evenly. For gas grills, set all burners to high. Clean and oil the grates before cooking.
  6. Grill the negimaki rolls for 2 to 3 minutes per side, reserving the marinade. Once well-seared, transfer to a cutting board and let rest for 5 minutes.
  7. While the meat rests, pour the reserved marinade into a small pot. Bring to a boil and cook for 3 to 5 minutes until slightly thickened.
  8. Remove the twine from the negimaki rolls and slice each into 6 1-inch pieces. Arrange on a plate and drizzle with the reduced sauce before serving.
Nutrition Facts (per serving)
336 Calories
13g Fat
15g Carbs
33g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 336
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 21%
Cholesterol 90mg 30%
Sodium 1202mg 52%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 33g
Vitamin C 8mg 42%
Calcium 61mg 5%
Iron 3mg 16%
Potassium 567mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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