A super easy meal with sashimi quality tuna is one of my favourites. No cooking is required. Just marinate tuna slices and place them on the cooked rice, topped with garnish. I always wonder how such a simple dish can be so tasty. If you add a salad and a miso soup, you have a perfect meal in no time.
Prep Time includes 15 minutes of marinating time. So, the actual time you spend on this dish is about 10 minutes.
- 300 g (10.6oz) sashimi tuna (note 1)
- 2 bowls of cooked rice, about one cup of rice each (note 2)
- ½ sheet of yakinori (roasted seaweed), cut into 3cm (1¼") long thin strips
- 1 tsp white sesame seeds
- 2 tbsp shallots (scallions) finely chopped
- Wasabi (Japanese horseradish, optional)
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If sashimi tuna is not sliced, slice it to 7mm (¼") thick. You can find how to slice sashimi in my post, Sashimi (Sliced Raw Fish).
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Add sake and mirin to a pot and bring it to a boil. Boil for 10 seconds or so to let the alcohol evaporate.
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Turn the heat off, add soy sauce and let the marinade cool down to room temperature. Add a few drops of sesame oil if using.
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Add sliced tuna to the pot and marinate for about 10-15 minutes.
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Take a tablespoon of marinade and scatter over the rice in a bowl.
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Scatter half of the yakinori strips over the rice in a bowl, then cover the surface of the rice and yakinori with half of the marinated tuna pieces (note 3).
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Sprinkle half of sesame seeds and shallots over the tuna with a small amount of wasabi paste in the centre if using.
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Repeat steps 5 – 7 for the second bowl.
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Serve immediately.
1. Instead of tuna, you could use salmon, kingfish, bonito, deep sea bream, trevally, etc. But you do have to purchase a sashimi quality fish.
2. A standard Japanese-style rice bowl would be too small as the tuna slices are placed on top of the rice. You could use a soup bowl or noodle soup bowl instead.
The rice can be hot or room temperature.
3. Instead of placing yakinori below the tuna slices, you can place the tuna first, then scatter yakinori, if you like.