My husband has traveled out of town for a few days now and he won’t be back for another week. On days like this I prefer cooking meals that do not require tedious food preparation. After all, this is my little break from cooking multi-dish dinners! The kids and I have been eating one plate/bowl meals like soups, pasta, and Japanese rice bowls (donburi) such Tekka Don (Tuna Bowl).
Since the main ingredient of this dish is tuna, I hope you can buy good quality sushi/sashimi-grade tuna from a Japanese grocery store. You can buy a block of tuna and slice it into thin pieces yourself for this recipe (use a very sharp knife to cut sashimi). For today, I bought pre-cut tuna pieces called Maguro Butsugiri (chopped tuna). Usually, this part of tuna doesn’t look pretty enough to be used as sushi or sashimi. However, it’s just as tasty and more economical.
Serve with Clam Miso Sup, Pickled Cucumbers, and Pickled Daikon.
The best part is that it’s not only easy to makes since there is no actual “cooking” involved, but it’s really delicious and quite filling. If you’re not a fan of tuna, try Salmon and Ikura Don.
Other (Cooked) Donburi Recipes
If you are not a fan of raw fish then you can make other easy Rice Bowl dishes for quick dinner meals. So far on the blog, I have shared:
- Unagi Don (Unadon)
- Kakiage Don (Tempura Don)
- Chicken Katsu Don
- Pork Curry Don
- Teriyaki Pork Loin Salad Donburi
- Beef Donburi with Shiso Garlic Soy Sauce
- Soboro Don (Ground Chicken Bowl)
- Eggplant & Unagi Donburi
- Crispy Tonkatsu Donburi
- Oyakodon (Chicken & Egg Bowl)
- Gyudon (Beef Bowl)
- Chinese Style Karaage Don
- Unagi Chazuke
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Tekka Don (Tuna Bowl)
Ingredients
- ¼ lb sashimi-grade tuna (maguro) (¼ lb = 110 g) (thinly sliced or cut into small cubes/chunks)
- 1 serving cooked Japanese short-grain rice (roughly 1 to 1 ½ cup; 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)
- 1 green onion/scallion
- ⅛ tsp toasted white sesame seeds
- shredded nori seaweed (kizami nori)
- 5 shiso leaves (perilla/ooba)
Instructions
- Gather all the ingredients.
- In a bowl marinade the tuna with the seasonings for 3-5 minutes.
- Place the tuna on top of steamed rice that has been cooled down for 2-3 minutes.
- Sprinkle chopped scallions, shredded nori seaweed, and roasted white sesame seeds. You can put julienned shiso leaves on top (optional). Serve immediately.
To Store
- Sashimi-grade tuna must be kept in the refrigerator and used within 24 hours.
Our Recommendations for Buying Sashimi Online
When we have a sudden craving for sashimi we usually buy from our local Japanese supermarkets. If you don't have a reliable shop to purchase quality sashimi nearby, we would recommend buying from Catalina Offshore online.
They've been in business for over forty years and all the sashimi products we've tried from them are outstanding. Disclosure: We earn a small percentage commission from your purchase of products linked to Catalina Offshore.
