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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
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