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Tekka Don (Tuna Rice Bowl)
Serves 2 · About 30 min (10 min of this is just letting the tuna sit in the sauce)
A rice bowl: sashimi tuna marinated in soy sauce on sushi rice. The only heat you use is the microwave.
⚠️ 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 sushi rice→② Make the dressing→③ Cut and marinate the tuna→④ Arrange on a plate
What to buy
Fish
Vegetables & dry goods
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How to make it
1
Make the sushi rice
- In a small bowl, put 2 tbsp vinegar, 1 tbsp sugar and 1/2 tsp salt, and mix well to dissolve the sugar and salt (sushi vinegar)
- Put 400 g warm rice in a large bowl and pour the sushi vinegar over all of it
- Mix the rice with slicing motions of the rice paddle (put it in vertically and slide sideways). Do not knead
- Cover with a wet, tightly wrung cloth or paper towel and let it cool to about body temperature
How to tell it's doneThe rice grains are glossy, and the outside of the bowl does not feel hot.
Be carefulSushi vinegar does not soak into cold rice. Use freshly cooked rice or rice warmed in the microwave.
2
Make the dressing
- Put 2 tbsp soy sauce and 1 tbsp mirin in a microwave-safe bowl
- Do not cover. Microwave at 600 W for 30 seconds to cook off the alcohol in the mirin
- Leave it as is to cool
How to tell it's doneThe bowl no longer feels warm when you touch it.
3
Cut and marinate the tuna
- Lightly pat the tuna dry with paper towels
- Put them on the cutting board and cut 7–8 mm thick. Cut each slice in 1 stroke, pulling the knife toward you
- Put it in the sauce from step 2 and coat all over. Cover with plastic wrap and let sit in the fridge for 10 minutes
- While you wait, wash the shiso, pat dry and cut into thin strips on the cutting board. Cut the nori into thin strips with kitchen scissors
How to tell it's doneThe surface of the tuna is a little brownish from the sauce.
Be carefulFor raw fish, buy fish labeled for sashimi and eat it on the day you buy it. Eat the marinated tuna right after taking it out of the fridge too.
4
Arrange on a plate
- Put half of the sushi rice in each bowl and sprinkle with nori
- Lay the tuna on top, overlapping a little, and pour over the leftover sauce, 1 tsp per bowl
- Top each with shiso and 1/2 tsp white sesame seeds, and add 1/4 tsp wasabi on the side
ReadyThe tuna covers the sushi rice so you can hardly see it. Eat right away.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The tuna is wateryYou did not pat the surface dry in step 3. Press it lightly with paper towels before cutting.
Too saltyIt marinated too long. Take it out after about 10 minutes.
The sushi rice is mushyYou mixed it like kneading in step 1. Hold the rice paddle upright and mix with slicing motions.
The sushi rice tastes blandYou used cold rice. Next time, pour the sushi vinegar over warm rice.
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