Japanese cuisine · Fish & Seafood

Maguro no Zuke Don

Tuna slices marinated in soy sauce and mirin over warm sushi rice, with wasabi and nori strips.

Ingredients · for 4 servings

• 400 g tuna (sashimi grade)
• 400 g short-grain rice
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 5 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp wasabi
• 2 sheets nori
• 2 spring onions
• 1 tsp toasted sesame seeds

Instructions

1. Rinse the rice until the water runs clear, drain for 20 min., then cook covered with 480 ml water for 13 min. and let steam for 10 min.
2. Bring the mirin and sake to a boil in a small pot for 1 min. so the alcohol evaporates, mix with the soy sauce and let cool completely.
3. Slice the tuna across the grain into 5 mm thin slices, place in the cold marinade and let sit covered in the fridge for exactly 15 min. — any longer and the flesh turns mealy.
4. Stir the rice vinegar with sugar and salt until smooth, fold into the hot rice and fan it down to hand temperature with a fan or sheet of paper until it glistens.
5. Distribute the rice among four bowls, lay the drained tuna slices on top overlapping like roof tiles, and drizzle with 2 tbsp of the marinade.
6. Sprinkle with nori cut into thin strips, spring onion rings and sesame seeds, and place a dab of wasabi alongside each.