Name: Soy-marinated Tuna Sashimi Don (Maguro Zuke Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Toasted white sesame seeds (iri goma) 2 Tbsp; Shredded nori seaweed (kizaminori) for garnishing; Grain vinegar (kokumotsu su) 1 Tbsp; Johakuto sugar 2 tsp; Mirin 75 ml (2⅓ fl oz); Koikuchi soy sauce 150 ml (5 fl oz); Sake 20 ml (⅔ fl oz); Sweet pickled ginger (gari) for garnishing; Sea salt ⅛ tsp; Wasabi to taste; Hot steamed rice 400 g (14 oz); Shiso leaves 2; Sashimi soy sauce (optional) for seasoning; Fresh raw tuna (maguro sashimi) 200–250 g (7–9 oz), thinly sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

If you have leftover tuna sashimi from the day before, it’ll be great for this dish. The soy marinade will revive and enhance the taste of tuna sashimi. Do not use fatty toro tuna for this dish, as it will be too greasy.

Ingredients

Hot steamed rice 400 g (14 oz)
Toasted white sesame seeds (iri goma) 2

Method

Stir together all ingredients for sushi vinegar in a microwave-safe bowl. Heat in a microwave for 20 seconds, until salt and sugar have dissolved. Alternatively, heat over a stove. Pour over hot steamed rice. Scatter over sesame seeds and mix well. Leave to cool to room temperature.
Mix soy marinade ingredients in a shallow tray. Coat tuna slices evenly in marinad