Marinated Tuna Sashimi Rice Bowl

Name: Marinated Tuna Sashimi Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 100-150 g Tuna Sashimi; 1 serving Freshly Cooked Short Grain Rice *OR Sushi Rice; 1/2 sheet Nori (Seaweed Sheet) *toasted, torn into small pieces; Toasted Sesame Seeds; 1/2 Spring Onion *finely chopped; Wasabi; 1 tablespoon Soy Sauce; 1/2 tablespoon Mirin; <Marinade>; 1/2 tablespoon Sake (Rice Wine)

Hiroko Liston @hirokoliston

Melbourne, Australia

Sometimes, I crave this ‘Donburi’ (Rice Bowl) dish that is called ‘Zuke Don’ in Japanese. It’s Marinated Sashimi Rice Bowl and commonly Tuna Sashimi is used, but I sometimes use Salmon Sashimi. Sashimi grade fish are not commonly available where I live. Only Salmon and/or Tuna Sashimi are sometimes available from a fish shop. If Sashimi is available where you live, why don’t you try this?

Hiroko Liston @hirokoliston

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Ingredients

1 serving

100-150 gTuna Sashimi
1serving Freshly Cooked Short Grain Rice *OR Sushi Rice
1/2 sheetNori (Seaweed Sheet) *toasted, torn into small pieces
Toasted Sesame Seeds
1/2Spring Onion *finely chopped
Wasabi
1 tablespoonSoy Sauce
1/2 tablespoonMirin
<Marinade>
1/2 tablespoonSake (Rice Wine)

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Steps

1

Cut the block of Tuna into 7-8mm thick slices if not sliced yet. Combine the marinade ingredients in a bowl, add Tuna slices and marinate for about 20 minutes.
2

Note: Mirin and Sake are alcoholic. You may wish to boil the marinade first. Make sure the marinade is cool when you add Tuna.
3

Half fill a bowl with freshly cooked Short Grain Rice (*OR Sushi Rice), scatter 1 tablespoon of the marinade over the rice, cover with Nori, then place the marinated Tuna slices.
4

Sprinkle with Spring Onion and Toasted Sesame Seeds, and top with some Wasabi.