Luckily, I wound up an extra albacore tuna from work. Excited thinking how I wanna eat it—so many ways, but the soy marinated tuna rice bowl is the way to go! Especially in busy weekdays, since it doesn’t require much cooking (except cooking rice). If you have a rice cooker, all you need to do is marinade a tuna and slice other toppings, while cooking rice. No stove top cooking required!
You can get any kinds of tuna, as long as it is sashimi grade. You can find it in an Asian grocery store or a local fish market. If you live in the Pacific Northwest area, the albacore tuna is the your choice, especially in the season (July-September). The tuna I had is from St. Jude Fishing Vessel, Seattle based sustainable fish company. The albacore is such delicate flavor, and it is easy fish for everyone, since it is often used in a canned tuna!
This rice bowl is so easy to make. First, use a sharp knife to slice a tuna fillet into 1/4 inch thick.
Mix soy sauce and mirin for the marinade. I really like this simple marinade for a good fish, especially for a delicate flavored fish like an albacore. The marinade doesn’t overpower the fish flavor, or rather umami from soy sauce can enhance the umami of a tuna! When you make the marinade, reserve 2 tablespoons of marinade for later, to pour over rice. Marinade tuna slices for 30 minutes.
Serve over steamed Japanese rice with shredded shiso leaves, sliced cucumber, an egg yolk, wasabi paste, and toasted sesame seeds.
- 5 oz sashimi grate tuna fillet
- 4 ½ tablespoons soy sauce
- 3 tablespoons mirin
- 1 portion hot cooked Japanese rice
- 3-4 slices English cucumbers
- 2 ea shiso leaves, shred the one finely and keep the other whole for garnish for garnish
- 1 ea egg yolk
- wasabi, for garnish
- toasted sesame seeds, for garnish
- nori seaweeds, for garnish
- Slice a tuna fillet into about ¼ inch thick slices. Mix soy sauce and mirin and reserve 2 table spoons of marinade, set aside. Marinade sliced tuna in the remaining marinade for 30 minutes.
- Fill a bowl with rice. Pour 1 tablespoon of the reserved marinade and sprinkle shredded shiso leaf over rice. Place marinated tuna slices, cucumber slices, a shiso leaf, and an egg yolk on top. Garnish wasabi, toasted sesame seeds, shredded nori seaweeds.