If you’re a fan of sashimi, you will enjoy this albacore tuna bowl. In this recipe, the soft tender albacore tuna is lightly flavored with a soy-sesame sauce and served over rice. It’s a simple meal that the whole family will enjoy.
Did you know troll-caught or pole-caught pacific albacore tuna (びんちょうマグロ) is considered sustainable and environmentally friendly (read more)? There is a misconception about the quality of albacore tuna because it is used in canned tuna. However, albacore tuna is really delicious with a mild flavor and tender texture when served as sashimi or sushi. I also like that it is an excellent source of omega-3 fatty acids than other tuna species.
Watch How to Make Albacore Tuna Bowl
Soft tender albacore tuna sashimi marinated in soy-sesame sauce served over rice. Garnish with shiso and scallion.
Albacore Tuna Bowl (びんちょう鮪の漬け丼) is very easy to prepare. I use MSC Certified sashimi-grade albacore tuna that’s vacuum sealed for this dish. Simply defrost in the refrigerator for about 5-6 hours and it’s ready to enjoy.
This rice bowl dish is flavored with soy sauce, sake, mirin, and sesame oil – the usual condiments for most Japanese meals. The meal is simple, yet make a quick special treat for the family at the end of a long day.
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Albacore Tuna Bowl
- 9 oz sashimi-grade albacore tuna
- 2 servings cooked Japanese short-grain rice (1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
- 4 Tbsp shredded nori seaweed (kizami nori)
- 1 tsp toasted white sesame seeds
- 1 green onion/scallion
- 3 shiso leaves (perilla/ooba)
- ½ inch ginger (½ inch, 1.3 cm)
- ½ tsp wasabi (optional)
- Gather all the ingredients.
- To make the sauce, combine the sauce ingredients in a small saucepan and bring to a boil. Remove from heat and transfer the sauce into a small bowl, set on ice over a larger bowl.
- Cut the scallion into fine slices, roll up the shiso leaves together and slice thinly, and grate the ginger.
- Slice the albacore tuna into about ½ inch (1.3 cm) thick slices and marinate in the sauce for 10 minutes.
- To serve, put steamed rice in bowls, sprinkle shredded nori and sesame seeds, and place sliced albacore tuna. Garnish with scallion, shiso leaves, ginger, and wasabi.
- You can keep the leftovers in an airtight container and store in the refrigerator for a day.