This style of rice bowl topped with raw tuna is eaten across Japan.
Course: Main, Seafood
Keyword: fish, rice, tuna
Author: Kimiko Barber
1tablespoontoasted white sesame seeds
6cupsfreshly cooked hot rice,from scant 1 and 1/2 cups uncooked
4scallions,finely chopped, to garnish
4small handfuls of shredded nori,to garnish
Cut the tuna into 3⁄8-inch thick bite-size pieces. Cut the avocados in half, remove the pits, and peel, then cut the flesh into 3⁄8-inch thick bite-size pieces.
Mix the soy sauce, sake, mirin, wasabi paste, and sesame seeds in a bowl, and add the tuna and avocado. Set aside to marinate for 10 to 12 minutes, turning over a few times.
Put the hot rice in four warmed donburi or deep soup bowls. Divide the tuna mix into four portions, and arrange on top of the rice, drizzle over any remaining juice, scatter with chopped scallions and nori, and serve.
Used with permission from Cook Japanese at Home by Kimiko Barber, Kyle Books, 2017. Photography by Emma Lee.