Name: How to Make Tekkadon (Japanese Tuna Sashimi Rice Bowl Recipe)
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Japanese
Ingredients: 100g sashimi-quality lean tuna; 200g sumeshi (vinegared rice); 50ml soy sauce; 25ml mirin; 25ml cooking sake; 2g dried bonito flakes; wasabi (for the garnish, if desired); shiso leaves (for the garnish, if desired); shredded nori seaweed (for the garnish, if desired); roasted white sesame seeds (for the garnish, if desired)

How to Make Tekkadon (Japanese Tuna Sashimi Rice Bowl Recipe)

Under 20 Minutes Single Serving Easy Tuna Sashimi Fish Donburi

Tekkadon is a classic Japanese donburi dish made with maguro (tuna) sashimi and vinegared rice. The name “tekka” translates to "iron fire," referring to the vibrant color of the lean tuna, which resembles the glow of hot iron.

Perfect for those who enjoy fresh sashimi, tekkadon combines raw tuna with tangy vinegared rice, creating a satisfying and healthy meal. In Japan, tuna is particularly prized, and for tekkadon, the lean part is typically used. This distinguishes it from maguro don, which features a variety of tuna cuts.

Tuna is not only delicious but also packed with health benefits. It’s low in calories, high in protein, and rich in selenium, which aids in protein absorption. The combination of lean tuna and vinegared rice creates a balanced dish that is both nutritious and satisfying.

The flavor profile of tekkadon is a perfect balance of sweet, sour, and savory. The marinated tuna complements the vinegared rice, while the umami from the bonito flakes enhances the overall taste. Garnishes like wasabi, roasted sesame seeds, and shredded nori seaweed add depth and freshness to the dish, making each bite more enjoyable.

When preparing tuna for tekkadon, the fish is sliced diagonally to maintain its delicate texture. It's essential to use a sharp knife and avoid pressing the tuna too hard, as this can damage its delicate flesh.

While marinating the tuna is optional, it helps remove any fishy odor and enhances the flavor. The marinade also complements the vinegared rice, allowing the tuna’s taste to harmonize with the dish.

Making tekkadon is quick and easy, taking just about 10 minutes if the ingredients and marinade are prepped in advance. You can customize the garnishes to your preference, with options like green onions, pickled ginger, or an egg yolk to further elevate the dish.

This dish offers a simple yet delicious way to enjoy fresh tuna with authentic Japanese flavors. Give it a try!

Overview

Cook time: 20 mins

Total time: 20 mins

Total servings: 1

Difficulty: Easy

Ingredients

100g sashimi-quality lean tuna
200g sumeshi (vinegared rice)
50ml soy sauce
25ml mirin
25ml cooking sake
2g dried bonito flakes
wasabi (for the garnish, if desired)
shiso leaves (for the garnish, if desired)
shredded nori seaweed (for the garnish, if desired)
roasted white sesame seeds (for the garnish, if desired)

Expert's Tip

In many Japanese dishes, dried nori seaweed is used as a garnish. It’s typically shredded or torn into pieces, which can be time-consuming, especially during busy cooking moments. With this pre-shredded nori topping, you can easily sprinkle it on at the final stage of your dish.

Adding a bit of Nori seaweed will instantly elevate the flavor and appearance of your meal!

Instructions

1) Gather the Ingredients

You’ll need sashimi-quality lean tuna, the star of the dish, along with sumeshi (vinegared rice) to create the perfect base.

For the marinating sauce, have soy sauce, mirin, and sake on hand, along with dried bonito flakes.

Finally, for the garnishes, prepare shiso leaves, wasabi, sesame seeds, and shredded nori seaweed.

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2) Prepare the Sauce

Prepare a small pot and add the cooking sake and mirin. Bring them to a boil over medium heat and let them simmer for 1 minute to evaporate the alcohol. Then, add the soy sauce and dried bonito flakes.

Heat for another 30 seconds. Turn off the heat and let it sit for 10 minutes to extract the flavor from the bonito flakes.

Strain the sauce through a fine mesh strainer, then let it cool completely before marinating the sliced tuna.

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3) Cut the Shiso Leaves

Stack the shiso leaves and roll them up. Then, slice them thinly and separate the strips with your hands if they become tangled.

4) Slice the Tuna

Slice the tuna diagonally with your hand lightly resting on it. When slicing, tilt the knife to the right or left, then place the base of the knife on the fish and cut in one smooth motion, pulling the knife towards you without any pushing or back-and-forth movement.

5) Marinate the Sliced Tuna

Marinate the sliced tuna in the marinating sauce (from step 2), preferably in a shallow container to ensure every slice is evenly coated. *Make sure the marinating sauce has cooled down before adding the tuna.

Cover with plastic wrap and let it sit in the fridge for at least 5 to 30 minutes.

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6) Serve and Enjoy!

Prepare a donburi bowl and add the vinegared rice. Drizzle 1 tablespoon of the marinating sauce over the rice. Arrange the marinated tuna on top, then sprinkle with roasted white sesame seeds, shredded nori, shiso leaves, and a touch of wasabi. Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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