Tekkadon: Tuna Sashimi Rice Bowl

Tekkadon lets tuna take center stage: clean slices, lightly seasoned sushi rice, and a few restrained toppings. The preparation is simple, so the quality and handling of the fish matter.

Servings and Time

Serves 2. Prep time: 15 minutes with cooked rice. Rice cooking and cooling time are extra.

Ingredients

  • 250 g tuna sold specifically for raw consumption by a trusted fish supplier, kept chilled
  • 400 g freshly cooked Japanese short-grain rice
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 nori sheet, cut into thin strips
  • Soy sauce, to serve
  • Optional: wasabi, shiso leaves, toasted sesame seeds, and sliced green onion

Tools Used

A rice paddle, wide mixing bowl, sharp slicing knife, clean cutting board, and two serving bowls.

Steps

  1. Dissolve sugar and salt in the rice vinegar. Fold gently into the freshly cooked rice without crushing the grains.
  2. Spread the rice in a wide bowl and fan until lukewarm or room temperature. Prepare and serve promptly.
  3. Keep the tuna refrigerated until you are ready to slice it. On a clean board, use a sharp knife to cut across the grain into slices about 5 mm thick.
  4. Divide the rice between bowls. Add nori, arrange the tuna on top, and finish with optional shiso, sesame, or green onion.
  5. Serve immediately with soy sauce and optional wasabi on the side, adding them a little at a time.

Serving Notes

Do not place chilled tuna on steaming-hot rice. For a cooked alternative, replace the raw tuna with fully cooked tuna cooled briefly before assembly.

Nutrition Note

Tuna provides protein, while rice forms the base of the meal. A cucumber or leafy-green side adds variety and freshness.

Raw Fish Note

Buy tuna intended for raw consumption and follow your supplier's storage and use-by instructions. Raw fish carries foodborne illness risk; freezing does not remove every risk. Keep fish refrigerated at 4 C / 40 F or below until assembly. People who are pregnant, young children, older adults, and people with weakened immune systems should choose fully cooked fish. See the FDA seafood handling guidance.

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