Tekka Don
Sushi-grade tuna served over warm sushi rice with soy sauce and wasabi. A classic Japanese rice bowl ready in 15 minutes with minimal prep.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 cups sushi rice, cooked and warm
- 8 oz sushi-grade ahi tuna
- 3 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- ½ teaspoon wasabi
- ¼ sheet nori (seaweed sheet), sliced into thin strips
Instructions
- 1
Pat the tuna dry with paper towels, pressing gently on all sides until no visible moisture remains; this helps the tuna hold its shape when sliced.
- 2
Place the tuna on a cutting board with the grain of the meat running left to right. Slice against the grain into 1/4-inch-thick pieces; you should have 12–16 slices.
- 3
In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon mirin, and 0.5 teaspoon wasabi until the wasabi is fully mixed in.
- 4
Divide the warm sushi rice evenly between two bowls, packing it gently but not pressing hard so it stays light and fluffy.
- 5
Arrange the tuna slices in a single layer on top of the rice in each bowl, overlapping them slightly like tiles.
- 6
Drizzle half of the soy-wasabi sauce over the tuna and rice in each bowl, dividing it evenly.
- 7
Scatter the nori strips over the top of each bowl for color and a briny flavor.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- small bowl
- spoon for stirring
- two bowls for serving
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