Fragrant Tuna Bowl
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 400 ml rice
- 1 sheet kombu kelp (5 x 10 cm)
[For the seasoned vinegar]
- 4 tbsp rice vinegar
- 1 tsp salt
- 2 tbsp sugar
- 1 piece ginger (minced)
- 3 pieces myoga ginger (minced)Note
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.
- 2 sheets toasted nori seaweed
- 20 slices tuna (lean sashimi, thinly sliced)
[For the marinade]
- 2 tbsp soy sauce
(usukuchi soy sauce if available)Note
Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients.
- 1 tbsp mayonnaise
- 2 tsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 2 tbsp soy sauce (usukuchi soy sauce if available)
- 10 leaves shiso leave (cut into thin strips)Note
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- Wasabi, as neededNote
Japanese horseradish. Has a refreshing and hot pungent smell.
- 2 tbsp sake
Wash the rice, and cook it with the kombu kelp and 2 tbsp of sake mixed in, with slightly less water than usual.
Combine the ingredients for the seasoned vinegar, then mix in the minced ginger and myoga ginger.
When the rice finishes cooking, remove the kombu kelp and transfer the rice to a handai sushi tub. While it's still hot, pour the seasoned vinegar over top, and mix in using a "cutting" motion.
Cut the removed kombu kelp into thin strips 2 cm long. Crumble the toasted nori seaweed. Add the kombu to the seasoned rice and briefly mix in roughly with a spatula, then add the crumbled nori and mix in.
Combine the ingredients for the marinade together. Let the tuna marinate in it for about 5 minutes, then remove and drain.
Transfer the seasoned rice mixture to individual serving bowls, then top each with the marinated tuna. Garnish with green shiso and wasabi.
[Handai] Round, steep-walled tub for preparing sushi rice.