Tekka Don (Tuna Bowl)
Make this Tekka Don recipe at home with sashimi-grade tuna (maguro) marinated in soy sauce, sake, and mirin and served over a bowl of steamed rice. This light and refreshing dish makes a quick and delicious dinner!
Servings: 1
Calories: 307kcal
Ingredients
- ¼ lb sashimi-grade tuna (maguro) (thinly sliced or cut into small cubes/chunks)
- 1 serving cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
- 1 green onion/scallion
- ⅛ tsp toasted white sesame seeds
- shredded nori seaweed (kizami nori)
- 5 shiso leaves (perilla/ooba)
Instructions
- Before You Start: Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice, enough for 1 donburi serving (1⅔ cups (250 g). See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.
- To a bowl, add ¼ lb sashimi-grade tuna (maguro), 1 Tbsp soy sauce, 2 tsp mirin, and 1 tsp sake. Toss gently and marinate for 3–5 minutes.
- Place the tuna on top of 1 serving cooked Japanese short-grain rice that has been cooled down for 2–3 minutes.
- Sprinkle with 1 green onion/scallion (chopped), shredded nori seaweed (kizami nori), and ⅛ tsp toasted white sesame seeds. You can julienned 5 shiso leaves (perilla/ooba) and sprinkle them on top (optional). Serve immediately.
To Store
- Sashimi-grade tuna must be kept in the refrigerator and used within 24 hours.
Nutrition
Calories: 307 kcal · Carbohydrates: 29 g · Protein: 29 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Cholesterol: 42 mg · Sodium: 526 mg · Potassium: 345 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 2651 IU · Vitamin C: 3 mg · Calcium: 23 mg · Iron: 3 mg