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Japanese · Main

Tekka Donburi Tuna Sushi Bowl

Deep bowls of vinegared sushi rice crowned with a rose of soy-marinated lean tuna and a dab of wasabi; the brief soy bath firms and seasons the fish so the bowl needs nothing more.

  • YieldServes 4
  • Hands-on55 min
  • Total2 h 11 min
  • Difficulty

Ingredients

sushi rice

  • 500 gJapanese short-grain rice (makes about 7 cups sushi rice)
  • 550 mlwater
  • 1 piecekombu, 5 cm square
  • 100 mlrice vinegar
  • 2½ tbspsugar
  • 2½ tspsea salt

tuna

  • 450 glean red tuna (akami), sashimi grade, sold for raw use or previously frozen, in one block
  • 60 mldark (koikuchi) soy sauce, for marinating

to serve

  • 1 tbspfinely grated wasabi
  • 4 tbspsoy sauce, for dipping

Diet

  • Pescatarian

Contains

  • Gluten
  • Soy
  • Fish
  • Mustard
  • Tuna
  • Legumes (any)
  • Wheat
  • Rice
  • Cabbage family (any)
  • Horseradish
  • Wasabi
  • Mold-ripened and koji-fermented foods
  • Seaweed (any)
  • Kelp
  • Histamine (aged and fermented foods)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Aromatic spice

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight
  • Entertaining

Effort

  • 45–90 min active
  • 1–3 hours total
  • Difficulty 3

Nutrition

  • Calories: moderate
  • Protein: high
  • Carbs: high
  • Fat: low
  • Fiber: low
  • Sodium: high

Budget

  • Budget: high

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