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Tekka Don (Japanese Tuna Sashimi Bowl)
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings:
2
servings
Calories:
395 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Japanese
Ingredients
Sushi Rice (small batch)
- 150 g Japanese short-grain rice uncooked
- 150 ml water cold
- 3 g dried kelp kombu
- ½ tbsp sake
- 1 tbsp rice vinegar
- ¼ tsp sugar
- ½ tsp salt
Tuna and Marinade
- 200 g tuna sashimi grade, sliced
- 50 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 2-3 g dried kelp kombu
- 1 tsp wasabi paste
- 1 tbsp sushi ginger gari, pickled, aka gari
- 2-4 perilla leaves shiso/ooba, shiso
- 2 tbsp green onion finely chopped
Instructions
Sushi Rice (small batch)
- Measure out the rice and pour it into a sieve. Place the sieve over a mixing bowl, fill it with cold water and swish the rice around. Pour the cloudy water out and repeat two more times to wash the rice.
- Transfer 150 g uncooked Japanese short-grain rice to a rice cooker (or pot with lid) and add 150 ml cold water and 3 g dried kelp (kombu). Leave to soak for 30 minutes.
- After 30 minutes, add ½ tbsp sake and mix. Set the rice cooker to cook the rice. (If cooking on the stove, follow my instructions in the post or check out my sushi rice post.
- Mix 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a small bowl until the granules have dissolved. Set aside for later.
Cup of Yum
Marinating
- Pour 50 ml mirin and 50 ml sake into a small pan and boil on a medium-high heat for 1 minute to burn off the alcohol.
- Turn off the heat and add 50 ml soy sauce, then leave to cool. (You can speed up the cooling process by transferring the sauce to a heatproof bowl and placing over a bowl of ice.) It must be fully cooled before adding the tuna.
- Pour the cooled marinade into a wide container and add 2-3 g dried kelp (kombu).
- Coat 200 g sashimi grade tuna sliced in the marinade and then lay them flat in the container. Try to keep it to one layer.
- Cover the tuna with plastic wrap so that its in direct contact with the surface of the tuna. If the container has a lid, place it on top. If not, add another piece of plastic wrap over the top. Marinate in the refrigerator for 30 minutes.
Assembling
- Once the rice has cooked, remove the kombu and break it up using a rice paddle.
- Add the rice vinegar mixture to the rice and mix until evenly distributed.
- Divide it into serving bowls and then arrange the slices of marinated tuna on top. Pour about ½ tbsp of the leftover marinade over each bowl and top with 1 tsp wasabi paste, 2-4 perilla (shiso) leaves, 1 tbsp pickled sushi ginger "gari" and 2 tbsp finely chopped green onions.
- Enjoy!
Nutrition Information
Serving
355g
Calories
395kcal
(20%)
Carbohydrates
46.3g
(15%)
Protein
29.1g
(58%)
Fat
8.1g
(12%)
Saturated Fat
1.81g
(9%)
Polyunsaturated Fat
2.2g
(13%)
Cholesterol
53mg
(18%)
Sodium
2438mg
(102%)
Fiber
1.5g
(6%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 395
% Daily Value*
| Serving | 355g | |
| Calories | 395kcal | 20% |
| Carbohydrates | 46.3g | 15% |
| Protein | 29.1g | 58% |
| Fat | 8.1g | 12% |
| Saturated Fat | 1.81g | 9% |
| Polyunsaturated Fat | 2.2g | 13% |
| Cholesterol | 53mg | 18% |
| Sodium | 2438mg | 102% |
| Fiber | 1.5g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.