Entree: Japan – Kansai / Osaka-Kyoto – 鉄火丼 ➤ Tekka-don (Vinegared rice bowl topped with slices of raw tuna and simple garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (360 g) sushi rice (short-grain Japanese rice), uncooked
- 2 1/4 cups (540 ml) water (for cooking rice)
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) salt
- 8 oz (225 g) sushi-grade tuna loin, trimmed and sliced thinly
- 2 tbsp (30 ml) soy sauce, plus extra for serving
- 1 tsp (5 g) wasabi paste, or to taste
- 1 sheet (approx. 2 g) nori, cut into thin strips
- 2 tbsp (30 g) pickled ginger (gari), for serving
- 1 stalk (10 g) green onion, thinly sliced
- 1 tsp (2 g) toasted white sesame seeds
- Optional: 2 shiso leaves, thinly sliced

Instructions

1. Rinse the sushi rice under cold water until runoff is clear. Drain and combine rice with 2 1/4 cups (540 ml) water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat and simmer 15 minutes, then rest covered for 10 minutes off heat.
2. While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; cool to room temperature.
3. Transfer cooked rice to a large wooden or non-reactive bowl. Gently fold in the vinegar mixture with a paddle or spatula to coat each grain while fanning the rice to cool and develop shine. Cover with a damp towel to keep warm.
4. Slice the tuna against the grain into thin sashimi slices about 1/8–1/4 inch thick.
5. Divide the seasoned rice into four bowls, shaping a slight well in each. Arrange tuna slices over the rice in a single layer.
6. Drizzle 1/2 tsp (2.5 ml) soy sauce over the tuna in each bowl or serve soy sauce on the side. Add a small dab of wasabi on the side or between rice and tuna if desired.
7. Garnish each bowl with nori strips, sliced green onion, toasted sesame seeds and pickled ginger. Optionally top with shiso.
8. Serve immediately, encouraging diners to mix tuna with rice and soy/wasabi to taste.