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Marinated tuna rice bowl

Name: Marinated tuna rice bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 400g sashimi-grade tuna; 8 cups cooked short-grain rice, warm; 4 thin spring onions, trimmed and finely sliced, to serve; 1 tbsp toasted sesame seeds, to serve; 4 perilla (shiso) leaves (optional), to serve; 1 sheet nori, finely shredded, to serve; 1 tsp wasabi, to serve; Marinade; 3 tbsp sake; 2 tbsp mirin; 3 tbsp soy sauce

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by Adam Liaw

Cook and author

Oct 08, 2015

Raw fish in Japanese cuisine is not only served as sashimi. While the fish may be the main focus in this tuna rice bowl, the spring onion, perilla, nori, sesame and wasabi that come along with it are more than just garnishes, they are the key to turning a few slices of good-quality fish into a complete and balanced meal.

400g sashimi-grade tuna
8 cups cooked short-grain rice, warm
4 thin spring onions, trimmed and finely sliced, to serve
1 tbsp toasted sesame seeds, to serve
4 perilla (shiso) leaves (optional), to serve
1 sheet nori, finely shredded, to serve
1 tsp wasabi, to serve
Marinade
3 tbsp sake
2 tbsp mirin
3 tbsp soy sauce

Method

1.

To make the marinade, bring the sake and mirin to the boil in a small saucepan. Boil for 1 minute then remove from the heat, add the soy sauce, pour the sauce into a tray and allow to cool to room temperature.
2.

Slice the tuna as you like and place the slices in the marinade. Marinate for 15 minutes.
3.

Divide the rice among four deep bowls. Scatter the rice with the spring onions and a few sesame seeds, and place a perilla leaf, if using, to one side of the bowl. Arrange the marinated tuna on top of the rice and gloss the tuna with just a little of the marinade, letting it run down onto the rice. Scatter with the remaining sesame seeds, some of the nori and place a little pile of wasabi next to the tuna.