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Maguro no Zuke-don (Marinated Tuna Rice Bowl)
Serves 2 · About 25 min (10 min of this is just letting it marinate)
Sashimi-grade tuna marinated in a soy sauce and mirin sauce, put on rice. The only cooking is warming the mirin.
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Make the sauce→② Slice the tuna→③ Marinate in the sauce→④ Prepare the toppings→⑤ Arrange on the rice
What to buy
Fish
Vegetables & dry goods
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How to make it
1
Make the sauce
- Put 1 tbsp mirin in a small heatproof dish and microwave (600W) without plastic wrap for 20 sec (to cook off the alcohol smell)
- Add 2 tbsp soy sauce, mix, and let cool until it feels cold to the touch
How to tell it's doneThe sauce is cool. If you marinate in warm sauce, the tuna turns whitish.
2
Slice the tuna
- Put the tuna between paper towels and pat off the moisture on the surface
- On a cutting board, cut into 1 cm thick slices. Pull the knife from the far side toward you in one stroke for a clean cut
How to tell it's doneAll slices are about the same thickness.
3
Marinate in the sauce
- Put the tuna in the sauce from step 1 and coat all over
- Cover with plastic wrap and put in the fridge for 10 min
How to tell it's doneThe surface of the tuna is a little darker and shiny.
Be carefulDo not marinate too long (30 min or more makes it salty and the fish firm).
4
Prepare the toppings
- Cut off the roots of the green onions and, on a cutting board, slice finely from the end (thin rounds)
- Tear the roasted nori by hand into pieces about 2 cm
How to tell it's doneThe green onions and nori are ready.
5
Arrange on the rice
- Put rice in the bowls and scatter the nori over it
- Lay the tuna on top and pour the leftover sauce over it, 1 tsp at a time
- Scatter green onions and toasted white sesame seeds, and add a little wasabi on the side
ReadyEat right after serving. Do not save leftover tuna; finish it that same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too saltyIt marinated too long, or you poured on too much sauce. Next time, take it out at 10 min and use less sauce on top.
The tuna turned whitishThe sauce from step 1 had not cooled. Next time, let it cool fully before marinating.
WateryYou did not pat it dry in step 2. Next time, pat it dry well with paper towels.
It smells fishyToo much time passed after buying it. Eat sashimi-grade fish the day you buy it.
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