Fragrant Tuna Bowl

Fragrant Tuna Bowl
Photographed by HITOSHI MATSUSHIMA


Recipe by
Hiroko Horie

Average

Seafood

Rice & Noodles

440kcal

15minutes

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 mirin
      Note

      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.

  • 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 needed
    Note

    Japanese horseradish. Has a refreshing and hot pungent smell.

  • 2 tbsp sake

Preparation

1

Wash the rice, and cook it with the kombu kelp and 2 tbsp of sake mixed in, with slightly less water than usual.

Directions

1

Combine the ingredients for the seasoned vinegar, then mix in the minced ginger and myoga ginger.

2

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.

3

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.

4

Combine the ingredients for the marinade together. Let the tuna marinate in it for about 5 minutes, then remove and drain.

5

Transfer the seasoned rice mixture to individual serving bowls, then top each with the marinated tuna. Garnish with green shiso and wasabi.

Tips

[Handai] Round, steep-walled tub for preparing sushi rice.