Japanese · Lunch · Dinner
Tekkadon (Tuna Sashimi Rice Bowl)
鉄火丼
Glossy slices of soy-marinated raw tuna fanned over lightly seasoned sushi rice, finished with nori, wasabi and crisp cucumber. A clean, protein-rich bowl that tastes like a trip to a Tokyo fish market.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 2
Calories come from: Carbs 63% · Fat 5% · Protein 32%
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Ingredients
For 2 servings- 3/4 cup150 gJapanese short-grain rice, uncooked
- 3/4 cup + 2 tbsp200 gWater (for cooking rice)
- 2 tbsp30 gRice vinegar
- 2 tsp8 gSugar
- 1/6 tsp (a good pinch)Salt
- 1 block (about 9 oz)250 gSashimi-grade tuna (maguro), skinless loin
- 1 1/2 tbsp22 gReduced-sodium soy sauce
- 1 tbsp15 gMirin
- 1 tsp5 gWasabi paste
- 1/2 medium100 gCucumber
- 1 sheetNori sheet
- 1 stalk15 gSpring onion
- 1 tspToasted sesame seeds
- 4 leavesShiso leaves (optional)
Steps
- 1
Rinse the rice in cold water, swirling and draining, until the water runs almost clear.
- 2
Put the rice and the 200 g water in a small pot and let it soak for 10 minutes.
- 3
Bring to a boil, cover tightly, reduce heat to low and cook for 15 minutes.
- 4
Turn off the heat and leave the lid on to steam for 10 minutes.
- 5
While the rice cooks, stir the rice vinegar, sugar and salt together until dissolved.
- 6
Mix the soy sauce, mirin and a small dab of the wasabi in a shallow dish.
- 7
Keeping the tuna well chilled, slice it against the grain into pieces about 7 mm thick.
- 8
Lay the tuna in the soy mixture, turn to coat, and refrigerate for 10 minutes.
- 9
Slice the cucumber thinly and the spring onion finely.
- 10
Turn the hot rice into a wide bowl, pour over the vinegar mix and fold gently with a cutting motion while fanning to cool it.
- 11
Divide the rice between two bowls and scatter over cut or torn strips of nori.
- 12
Add the shiso leaves and cucumber, then fan the marinated tuna slices on top.
- 13
Drizzle over any remaining marinade, sprinkle with spring onion and sesame seeds, and serve with the rest of the wasabi.
- 14
Serve right away and do not leave the raw tuna at room temperature for more than 1 hour.
Swaps, storage and make-ahead
Swaps
- For a gluten-free bowl, use tamari labelled gluten-free instead of soy sauce and check that your wasabi paste and mirin are labelled gluten-free too.
- For a less raw texture, quickly sear the tuna block on all sides in a very hot pan before slicing; the centre stays raw, so if you need to avoid raw fish, cook the tuna through instead.
- Swap half the white rice for cooked short-grain brown rice for a nuttier, chewier base.
- Use sashimi-grade salmon instead of tuna if it is easier to find, handling it the same way.
Storage
This bowl is best eaten fresh; do not store or freeze leftover raw tuna once it has been marinated and served. Plain leftover seasoned rice can be refrigerated within 2 hours and eaten within a day, reheated until steaming hot.
Make ahead
Mix the vinegar seasoning and the soy-mirin marinade up to a day ahead and keep them covered in the fridge, and slice the cucumber and spring onion a few hours ahead. Cook the rice, slice and marinate the tuna just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSoyGlutenSesameMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (402 g) | Per 100 g | |
|---|---|---|
| Calories | 468 kcal | 116 kcal |
| Protein | 37.3 g | 9.3 g |
| Carbohydrates | 71.6 g | 17.8 g |
| of which sugars | 7.4 g | 1.8 g |
| Fiber | 3.1 g | 0.8 g |
| Fat | 2.3 g | 0.6 g |
| of which saturated | 0.5 g | 0.1 g |
| Sodium | 805 mg | 200 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
