Asian

Japanese tuna rice bowls

Name: Japanese tuna rice bowls recipe
Yield: 4
Cuisine: /asian
Ingredients: 335g rice; 60ml seasoning; 40.00 ml seasoning; 3 long green shallots, very thinly sliced; 2 x 125g cans tuna slices in olive oil, drained; Kewpie mayonnaise, to serve; 30.00 ml instant dashi; 40.00 ml white (shiro) miso paste; 20.00 ml mirin seasoning; 3 tsp soy sauce; 1 long green shallot, very thinly sliced; 100g chilled unsalted butter, chopped; 20.00 ml white (shiro) miso paste; 1/2 tsp shichimi togarashi (Japanese spice mix, from Asian grocers)

Rate now

Jump to recipe

by Lucy Nunes

Delicious Team

Jul 03, 2023

"The spicy miso burnt butter takes this humble bowl of flavoured rice and canned tuna to another level. Mixed with creamy Kewpie and served alongside a bowl of miso soup, it’s comfort food at its best." – Lucy Nunes

1 1/2 cups (335g) sushi rice, rinsed, drained
1/4 cup (60ml) sushi seasoning
2 tbs furikake (Japanese rice seasoning, from Asian grocers)
3 long green shallots, very thinly sliced
2 x 125g cans tuna slices in olive oil, drained
Kewpie mayonnaise, to serve

Miso soup

1 1/2 tbs instant dashi
2 tbs white (shiro) miso paste
1 tbs mirin seasoning
3 tsp soy sauce
1 long green shallot, very thinly sliced

Spicy miso burnt butter

100g chilled unsalted butter, chopped
1 tbs white (shiro) miso paste
1/2 tsp shichimi togarashi (Japanese spice mix, from Asian grocers)

Method

1.

Cook rice following packet directions. Add sushi seasoning and fluff up rice with a fork. Add 1 tbs furikake and two-thirds of the shallot and stir through. Divide among bowls. Top with tuna slices.
2.

For the miso soup, bring 4 cups (1L) water to the boil in a medium saucepan. Reduce heat to medium. Add dashi and stir for 2 minutes. Remove from heat, add miso and whisk until smooth. Return to low heat. Stir in mirin and soy sauce. Divide among cups and sprinkle with shallot.
3.

For the burnt butter, melt butter in a small saucepan over medium-high heat. Add miso and shichimi. Cook, stirring, for 2 minutes or until butter is nut brown.
4.

Drizzle bowls with burnt butter and mayonnaise, according to taste. Sprinkle with remaining furikake and shallot and serve with cups of miso soup.