Featured Comment:

Made this yesterday. This was so good. Ate it on crackers.

– @amaliasantillan1 (from Instagram)

What is Mugen Piman?

The word “mugen (無限)” means “infinite” in Japanese. It refers to a dish that’s so delicious you could eat it endlessly. It’s not a specific dish but rather a concept and a movement, so there’s no fixed way of making it.

This time, I’m using green peppers and canned tuna. If you love green bell peppers, have some to use up or grow them in your garden, please give it a try!

Key Ingredients & Substitution Ideas

• Green bell peppers: In Japan, we use a small, slightly bitter variety called piman, but any green bell peppers you can find in your local market will work great.
• Canned tuna: It doesn’t matter if you pack it in oil or water, both work great! Just remember to drain off any extra liquid before adding it to your dish.
• Vinegar: I used rice vinegar, but feel free to use white vinegar, apple cider vinegar, or any similar mild vinegar you have on hand.
• Mayonnaise: Japanese-style mayonnaise gives this dish its authentic flavor with its rich, slightly tangy profile. However, any good-quality mayonnaise will work if Japanese varieties aren’t available.
• Other ingredients: Round out the flavor profile with toasted sesame oil, sugar, soy sauce, chicken bouillon powder, dashi granules, sesame seeds, and bonito flakes.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Mugen Piman at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Mugen Piman recipe for a complete visual walkthrough!

STEP

Sauté the Peppers

To prep for this recipe, slice the green peppers into thin strips and mix the sauce ingredients in a small bowl.

Pour some cooking oil into a frying pan and fry the peppers over medium-low heat for about a minute.

STEP

Add the Sauce

After 1 minute, when the peppers have softened slightly but still retain some crispness, pour the sauce over them and stir-fry until they’re evenly coated.

Keep cooking until most of the liquid has evaporated, then take it off the heat and put it in a big mixing bowl.

STEP

Combine with Tuna

Add the thoroughly drained tuna, mayonnaise and a drizzle of toasted sesame oil to the bowl and mix everything together.

STEP

Plate and Garnish

Serve on a plate and sprinkle with bonito flakes and ground black pepper to finish.

Jump to Full Recipe Measurements

I hope you enjoy this Mugen Piman recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Mugen Piman (Addictive Green Bell Pepper Stir Fry)

Mugen Piman is a tasty appetizer made with pan-fried green bell peppers coated in an umami-rich sauce and mixed with canned tuna and mayonnaise. You won't be able to put it down!

Course Appetizers, Bento, Sides

Cuisine Japanese

Method Pan fry

Duration 15 minutes or less

Diet Dairy Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 78kcal

Author Yuto Omura

Ingredients

• ½ tbsp cooking oil
• 250 g green bell peppers
• 50 g canned tuna drained
• ½ tbsp Japanese mayonnaise or regular mayonnaise
• ½ tbsp toasted sesame oil

Sauce ingredients

• ½ tbsp Japanese soy sauce (koikuchi shoyu)
• 1 tsp toasted white sesame seeds
• 1 tsp Chinese-style chicken bouillon powder
• 1 tsp sugar
• 1 tsp rice vinegar or other mild vinegar
• ½ tsp dashi granules

Toppings

• bonito flakes (katsuobushi) to taste
• ground black pepper to taste

Metric – US Customary

Instructions

• In a small bowl, add ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tsp toasted white sesame seeds, 1 tsp Chinese-style chicken bouillon powder, 1 tsp sugar, 1 tsp rice vinegar and ½ tsp dashi granules. Mix and set by the stove for later. Cut 250 g green bell peppers into thin strips.
• Heat a pan on medium-low and add ½ tbsp cooking oil. Once hot, add the peppers and fry for 1 minute.
  
• Pour the prepared sauce into the pan and continue to stir-fry until the bell pepper is evenly coated and the excess liquid has evaporated.
  
• Transfer the bell peppers to a heatproof mixing bowl and add 50 g canned tuna, ½ tbsp Japanese mayonnaise and ½ tbsp toasted sesame oil. Mix until evenly distributed.
  
• Serve with a sprinkle of bonito flakes (katsuobushi) and ground black pepper. Enjoy!
  

Video

Nutrition

Calories: 78kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 327mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 50mg | Calcium: 14mg | Iron: 1mg

The post Mugen “Infinite” Piman (Addictive Green Bell Pepper with Canned Tuna) appeared first on Sudachi.

Have you ever had that moment when you realize homemade beats store-bought? That’s exactly what happened with my negitoro onigiri! I used to be a convenience store onigiri fan for negitoro, but this recipe changed everything.

The star of the show is sashimi-grade tuna. But here’s the catch: I added a secret ingredient to create a melt-in-your-mouth experience you won’t believe!

Fancy finding out what my secret ingredient is? Why not give this recipe a try!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Negitoro Onigiri at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepare the Tuna (Optional)

Give the tuna block a quick rinse under cold water and then pat it dry with paper towels. Then sprinkle lightly with salt, a method called “shiojime,” which will enhance the flavor and get rid of any fishy odor.

Next, put the salted tuna in a container that’s elevated on one side to drain off any excess moisture for about 10 to 15 minutes.

Rinse the tuna again under cold water and pat it dry.

You can skip this shiojime process if you like, but I recommend it for the best flavor.

STEP

Mash the Tuna

Use a spoon to scrape the tuna flesh.

Then mash it finely with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well incorporated.

This is how we make melt-in-mouth negitoro.

STEP

Shape the Onigiri Base

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

STEP

Add the Filling

Spoon the negitoro mix into the rice indentation.

Followed by a few chopped green onions and a small dab of wasabi.

Add just a drop of soy sauce.

Whichever way you choose, make sure the rice has cooled a bit to prevent cooking the tuna inside.

STEP

Complete the Onigiri Shape

If you’re using mold, cover the filling with the remaining rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

I’d also like to sprinkle a pinch of salt over the top as well.

If you’re shaping by hand, just fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, taking care to keep the filling inside.

STEP

Finish and Serve

Just wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve right away.

The crunch of the nori contrasts perfectly with the soft rice and creamy tuna filling.

Jump to Full Recipe Measurements

I hope you enjoy this Negitoro Onigiri recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Negitoro Onigiri (Minced Tuna Rice Ball)

Negitoro Onigiri is a delicious rice ball filled with perfectly soft minced sashimi-grade tuna and fresh green onions. This recipe beats convenience store versions hands down!

Course Breakfast, Lunch, Snacks

Cuisine Japanese

Duration 30 minutes

Diet Dairy Free, Pescatarian, Raw

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 rice balls

Calories 186kcal

Author Yuto Omura

Ingredients

• 60 g sashimi grade tuna block
• salt
• ½ tbsp Japanese mayonnaise
• ½ tsp cooking oil
• ⅛ tsp dashi granules
• 440 g cooked Japanese short-grain rice warm (not hot)
•  
  wasabi
• finely chopped green onions
• 4 strips roasted seaweed for sushi (nori)
• Japanese soy sauce (koikuchi shoyu)

Metric – US Customary

Instructions

• Shiojime (optional step for improved texture & flavor). Wash and dry 60 g sashimi grade tuna block, then sprinkle with salt all over and place it in a container. Store the container in the fridge for 10-15 minutes with one side elevated to drain the excess moisture. Wash off the salt and pat dry with kitchen paper.
  
• Use a spoon to scrape the tuna flesh.
  
• Chop with a knife until it becomes roughly mashed.
  
• Place the mashed tuna in a bowl and add ½ tbsp Japanese mayonnaise, ½ tsp cooking oil and ⅛ tsp dashi granules. Mix until combined.
  
• Measure out 440 g cooked Japanese short-grain rice and divide it into equal portions. If using a rice ball mold, sprinkle a pinch of salt into the mold and add half a portion (approx 55g / 2oz) of rice. Make a dent in the center and add a spoonful of mashed tuna.
  
• If shaping by hand, wet your hands and sprinkle them with a pinch of salt. Take a portion of rice (approx 110g / 4oz) and spread it flat on your palm, placing the tuna in the center. (Wet hands to prevent sticking.)
  
• Top the tuna with a small blob of wasabi and a few finely chopped green onions. Add 1 drop of Japanese soy sauce (koikuchi shoyu).
  
• For the mold, cover with the other half of the rice and sprinkle with a pinch of salt. For hand-shaping, fold the rice over and then shape into a rounded triangle.
  
• Wrap with nori and enjoy!
  

Nutrition

Calories: 186kcal | Carbohydrates: 32g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 128mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The post Negitoro Onigiri (Mashed Tuna Rice Balls) appeared first on Sudachi.

The term “negitoro” originally referred to scraping meat from around a tuna’s spine, called naka-ochi (中落ち), with a spoon. This scraping action, which used to be called “negitoru,” is how the name came about. While “negi” is also the Japanese word for leek or green onion, the “negi” in “negitoro” actually doesn’t have anything to do with green onions, even though they’re often served together.

While high-end sushi restaurants make negitoro by pounding premium fatty tuna (toro), in this recipe, I will show you secret tricks to transform cheaper red tuna meat into negitoro maki with a luscious, melt-in-your-mouth texture like toro!

Although negitoro is most commonly used for sushi, you can also use it as a rice ball filling or on donburi too!

How I Developed This Recipe

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Have you ever had that melt-in-your-mouth feeling with negitoro maki? How do they make it so soft? It’s not just about mashing tuna. There’s more to it than that!

It’s a pretty straightforward technique, but it makes a big difference. Now, I can enjoy a delicious negitoro anytime without breaking the bank.

Fancy finding out the secret to that melt-in-the-mouth negitoro? Let’s jump in and shake up your sushi game!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Negitoro Maki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepare the Tuna (Optional)

Rinse the tuna block under cold water and pat it dry with paper towels. Sprinkle lightly with salt, which is called “shiojime” and makes the flavor better and gets rid of any fishy smell.

Put the salted tuna in a container that’s tilted for 10 to 15 minutes, so the water can drain out.

Rinse the tuna again under cold water and pat it dry.

But this whole “shiojime” process is optional!

You can prepare the sushi rice while you wait.

STEP

Prepare Sushi Rice

To get started, mix the vinegar, sugar, and water together in a bowl until dissolved.

Wet the bottom of a bamboo container with water – this will stop the rice from sticking.

Then add this mixture to your cooked rice.

Fold the rice gently with a cutting motion using a rice paddle until it’s glossy and the vinegar mixture is evenly distributed.

Let the rice cool down to body temperature with a fan.

Then cover it with a damp cloth to keep it from drying out.

For more detailed instructions, check out my full sushi rice recipe on the blog.

STEP

Create the Tuna Filling

Use a spoon to scrape the tuna flesh.

Then mash it with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well combined.

STEP

Prepare Nori and Workspace

Optional: To improve the texture and aroma of the nori, fan it over an open flame using your gas burner on a low setting. Be careful not to burn the nori or your hands though!

Cut the nori sheets in half to make the hosomaki rolls. If you want to get really precise with your cuts, you can use kitchen shears or fold and tear along the crease.

Also, if you are using a gas stove, I recommend lightly toasting the nori to improve the flavor, aroma and texture!

Set up your sushi station with a bowl of cold water (to keep your hands moist), wasabi, and a bamboo rolling mat. Place the mat flat side up, with the knots at the top, so it’s easier to roll.

STEP

Assemble the Roll

Place the nori rough side up on the mat, lining it up with the bottom edge.

With lightly moistened hands (to prevent sticking), take about 70g of rice.

Spread the rice evenly across the nori, leaving a finger-width border at the top.

Make a small ridge of rice along this border to help seal the roll.

If you’re using wasabi, spread a thin line in the center of the rice.

STEP

Add Filling and Roll

Put the tuna mixture in the middle of the rice (not the nori), and add a line of chopped green onion underneath.

Now, to roll, just lift the mat’s edge, making sure the nori’s bottom edge is lined up. Now, wrap the nori around the filling. Use your thumbs to lift the mat and your fingers to gently press the ingredients.

Keep rolling until you reach the empty nori border, then seal it.

Gently shape the roll into a square with your fingers.

STEP

Cut and Serve

Dampen your knife with a moist towel to keep it from sticking. Use a gentle sawing motion to cut the roll, pushing forward first, then back and forth.

Divide the roll into six equal pieces by first cutting it in half.

Then each half into thirds.

Serve with a small dish of dark soy sauce for dipping.

Jump to Full Recipe Measurements

I hope you enjoy this Negitoro Maki recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Print

Negitoro Maki (Mashed Tuna Sushi Rolls)

Negitoro is a golden combination of melt-in-mouth mashed tuna and refreshing green onions. With my recipe and secret tips, you can make restaurant-worthy negitoro sushi rolls at home!

Course Bento, Sushi and Sashimi

Cuisine Japanese

Duration 30 minutes

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian

Prep Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 4 rolls

Calories 186kcal

Author Yuto Omura

Ingredients

• 120 g sashimi grade tuna block
• 2 tsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 280 g cooked Japanese short-grain rice
• 1 tbsp Japanese mayonnaise
• ½ tbsp cooking oil neutral flavor
• ¼ tsp dashi granules
•  
  wasabi
• finely chopped green onions
• 2 sheets roasted seaweed for sushi (nori)
• Japanese soy sauce (koikuchi shoyu) for dipping

Metric – US Customary

Instructions

• Optional "shiojime" to improve flavor: Rinse 120 g sashimi grade tuna block with cold water and pat it dry with kitchen paper. Sprinkle with salt all over, then place it in a container propped up on one side to allow excess moisture to drip to the bottom. Rest in the refrigerator for 10-15 minutes, in the meantime you can prepare the rice.
  
• Mix 2 tsp rice vinegar, 1 tsp sugar and ½ tsp salt in a bowl until dissolved.
  
• Pour the mixture over warm 280 g cooked Japanese short-grain rice, and mix using a cut and fold motion with the edge of a rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to prevent it drying out and set aside.
  
• Wash the tuna and pat it dry with kitchen paper.
  
• Use a spoon to scrape the tuna flesh into rough pieces.
  
• Roughly chop it with a knife to make a chunky mash.
  
• Transfer the mashed tuna to a bowl and add 1 tbsp Japanese mayonnaise, ½ tbsp cooking oil and ¼ tsp dashi granules. Mix until everything is combined.
  
• Optional: Turn your gas burner on low and carefully fan 2 sheets roasted seaweed for sushi (nori) over the fire to improve the texture and aroma of the nori.
  
• Fold the nori in half and pinch along the crease before tearing them down the fold. (Use scissors for a neater cut.)
  
• Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
  
• Wet your hands and shape an 70g (approx 2.5 oz) handful of rice into a rough cylinder.
  
• Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then spread wasabi through the middle.
  
• Spread quarter of the tuna mixture through the middle of the rice, then sprinkle finely chopped green onions next to it.
  
• Lift the bottom of the mat fold over until the rice meets.
  
• Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.
  
• Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
  
• Cut each half into thirds, wiping the knife between each cut.
  
• Enjoy with a small bowl of Japanese soy sauce (koikuchi shoyu) for dipping.
  

Nutrition

Calories: 186kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 442mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Negitoro Maki (Mashed Tuna Sushi Rolls) appeared first on Sudachi.

What is Tekka Maki?

Tekka Maki (鉄火巻き) is a type of wrapped sushi (nori-maki) that uses tuna’s red meat as the core. It’s a thin roll variation (hosomaki) that includes vinegared sushi rice, nori, and wasabi. The word “tekka (鉄火)” means Iron Fire in Japanese if translated directly, but the origin of this dish is quite interesting.

How I Developed This Recipe

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I have mostly been a self-taught cook, and the only thing I have had hands-on experience with is sushi. For a short period of time, I was strictly taught by a retired 80+-year-old sushi chef in Tokyo. The professional work (what they call “shigoto”) I saw up close was delicate and amazing, and I thought he was not only a chef but an artist.

Although I am nowhere near like them, I would love to share what I have learned, along with my findings in my own way.

To help others make sushi at home, I will introduce many tips and tricks, which are even more detailed than my usual recipe articles. I hope you will take a look at the “Visual Walkthrough” section before jumping to the recipe card for this.

Visual Walkthrough & Lots of Tips

Here are my step-by-step instructions for how to make Tekka Maki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Prepare Your Vinegared Sushi Rice

To prepare vinegared sushi rice, add a mixture of vinegar, sugar, and water to the cooked rice. Blend the mixture until rice becomes shiny and the sushi vinegar is well distributed. Use a rice scoop to cut the mixture when it is blended.

Once done, cool the rice using a fan until it reaches the human temperature.

After cooling, cover the sushi rice with a damp cloth. This will stop it from drying out while you prepare the filling.

For more detailed instructions, please refer to my sushi rice recipe.

STEP

Shiojime

Rinse the tuna block under cold water, then pat the tuna dry with paper towels.

Lightly sprinkle the tuna with a small amount of salt. This process, known as “shiojime,” is a trendy Japanese technique that enhances the flavor of inexpensive sashimi-grade fish. The salt works to tighten the fish’s flesh by drawing out excess water through osmotic pressure. This not only concentrates the flavor components, making the tuna taste richer, but also helps to reduce any fishy odor.

Place the salted tuna in a container and prop up one side (I used my rolled up sushi mat for this). The elevation will allow any extracted water to drip off easily. Let it stand for 10 to 15 minutes.

After the resting period, use a clean paper towel to gently wipe off any moisture that has surfaced on the tuna.

STEP

Cut the Tuna Block & Nori

As I mentioned, you will need half a square of nori when making hosomaki. If you’re not confident to draw straight lines, like me, you can fold and cut the nori by hand or use kitchen shears or a knife to cut it in half.

For the tuna, it’s best to cut it into sticks about 7-8mm or roughly 1/3 of an inch thick.

Then, prepare a bowl of cold water, a small dish of wasabi, and the bamboo rolling mat for your sushi station.

STEP

Setting Up

The rolling mat should be turned up on the flat side, and the knot in the knitting yarn should be at the top.

Place the nori on the mat with the rough side facing up and align it with the bottom edge.

Wet your hands and take a ball of rice weighing around 80g (a little less than 3oz). Wetting your hands will prevent the rice from sticking, and I recommend using a pair of cooking gloves to prevent the rice from sticking to your hands too much.

But be careful not to apply too much water to your hands, as it can cause water to drop down onto the nori, resulting in damp and wrinkled nori that becomes difficult to roll.

STEP

Spread the Rice

Shape the rice into a rough cylinder.

First, place the rice on the top left corner of the nori sheet and spread it evenly across to the opposite side, leaving a finger-width border along the top.

However, do not press the rice too hard to prevent it from being mushed.

To make a well-formed hosomaki sushi roll, it’s important to use one hand to create a wall on the opposite side of the rice when spreading. This ensures that the rice is evenly distributed on the edges. Typically, hosomaki contains fewer ingredients and less rice on the edges, which can lead to unevenness in the roll. By creating a hand wall and spreading the rice well, you are likely to achieve a uniform roll throughout.

Next, spread the rice from top to bottom of the nori sheet, making sure that it is evenly aligned in height. If some areas are shorter, use rice from another location and fill in the gaps.

Finally, pinch the top edge of the rice to create a ridge along the border of the nori.

If you want to use wasabi, spread it in the center.

STEP

Roll

Place the tuna on top of the rice. The tuna should be placed in the middle of the rice (not the middle of the nori) and then gently pressed down to prevent it from shifting when rolled.

If your tuna is too short to reach the entire length of the nori, trim another piece and add it to the end.

Before you start rolling, make sure the bottom edge of the nori is aligned with the edge of the rolling mat. This will prevent rice grains from sticking to the mat and ensure a tight, neat roll.

Then, roll the nori in the front as if to wrap around the raised ridge on the other side. To stabilize the ingredients, raise the sushi mat with your thumbs and lightly press down on the tuna with your remaining fingers. This will prevent the ingredients from falling apart or spilling out.

Press to secure, then lift the edge of the bamboo mat up and continue rolling so that the empty border wraps around the roll and seals it.

Finally, press down on the front with your thumb, the back with your middle finger, and the top with your index finger to create a square shape.

STEP

Cut

To prevent rice from sticking to the knife, it is recommended to wipe the knife lightly with a damp towel before cutting. I recommended cutting in a small and sharp sawing motion, pushing the knife forwards first, then back and forth until it’s cut all the way through.

You can also clean up the cross-section by cutting a little off the edge to improve its appearance.

Hosomaki is usually divided into six equal rolls. To do this, first cut the roll in half and then each half into three equal pieces.

STEP

Enjoy!

Continue the same process over and over until your ingredients are gone, then enjoy your hosomaki by lightly dipping it in dark soy sauce.

Jump to Full Recipe Measurements

FAQ

I hope you enjoy this Tekka Maki recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Print

Tekka Maki (Tuna Sushi Rolls)

Tekka Maki is a simple and delicious sushi roll made with sashimi-grade red tuna. Perfect for beginners and tuna lovers!

Course Sushi and Sashimi

Cuisine Japanese

Duration 1 hour

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Raw

Prep Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 rolls

Calories 151kcal

Author Yuto Omura

Equipment

• Bamboo Sushi Rolling Mat

Ingredients

Sushi Rice

• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 320 g cooked Japanese short-grain rice

Tekka Maki

• ¼ tsp salt
• 100 g sashimi-grade tuna
• wasabi paste optional
• 2 sheets roasted seaweed for sushi (nori)
• 1 bowl cold water
• 2 tbsp Japanese soy sauce (koikuchi shoyu) for dipping

Metric – US Customary

Instructions

• In a small bowl, mix 1 tbsp rice vinegar, 1 tsp sugar and ½ tsp salt until dissolved.
  
• Mix the seasoned vinegar into 320 g cooked Japanese short-grain rice while it's still warm. Gently fan to cool and cover with a clean damp tea towel until it's time to use.
  
• Next, pat 100 g sashimi-grade tuna dry with kitchen paper and sprinkle with ¼ tsp salt. Rub over both sides then place it in a container propped up on one side to allow any excess liquid to drain to the bottom. Rest in the refrigerator for 10 to 15 minutes. After the tuna has finished resting, wipe off any moisture with kitchen paper and cut it into sticks about 7-8mm (1/3 inch) thick.
  
• Optional: Turn your gas burner on low and carefully fan 2 sheets roasted seaweed for sushi (nori) over the fire to improve the texture and aroma of the nori.
  
• Fold the nori in half and pinch along the crease so that you can neatly tear them in half. (You can use scissors if you prefer.)
  
• Set the rolling mat in front of you with the bamboo laying horizontally. Place the nori down with the rough side facing up, line up the bottom edge with the bottom of the sushi mat.
  
• Wet your hands with cold water. Keep a bowl of cold water nearby to use when necessary. (This helps stop rice sticking to your hands.) Take a handful of sushi rice (approx 80g) and shape it into a rough cylinder.
  
• Leaving a finger-width border along the top of the nori, place the rice on one side and gently spread it to the other side. (You can use a rice paddle to spread it if you prefer.)
  
• Use your hand to make a wall and push the rice right up to the edges of the nori. Make sure to leave the border at the top clear.
  
• Make a ridge with the top edge of the rice (next to the border).
  
• Add a small blob of wasabi and spread it down the middle of the rice. Then, place a strip of tuna on top and gently press it into the rice to prevent it from shifting when rolled.
  
• Lift the edge of the bamboo mat closest to you (the bottom edge) and carefully roll it over so that the two edges of the rice meet. (Make sure it's tight!) Lift the bamboo mat slightly and roll over the flap of nori to close the sushi. You don't need to wet it down, the moisture from the rice will help the nori stick together.
  
• Once you have completed the sushi roll, use the bamboo mat to press the edges and seal. Repeat until you have 4 rolls.
  
• Wipe a sharp knife with a damp cloth. Cut each sushi roll in half, then cut each half into thirds, creating 6 pieces per roll. Cut using a short, sharp sawing motion, wiping your knife between each cut.
  
• Enjoy your homemade tekka maki with a small bowl of soy sauce for dipping! 
  

Nutrition

Calories: 151kcal | Carbohydrates: 24g | Protein: 9g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 528mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Tekka Maki (Tuna Sushi Roll) appeared first on Sudachi.

Temari sushi or temarizushi (手まり寿司) is a type of sushi made into small ball shapes and decorated with various fish and vegetables, making it more visually appealing. Interestingly, “temari” refers to a traditional Japanese handball made with decorative fabric.

This sushi variation is relatively new, and its clear origins are unknown. However, it’s believed that it was created so that Maiko (apprentice geisha) could eat elegantly without the food touching their lipstick. With that background, it’s also called “Kyo-zushi (Kyoto’s sushi).”

Unlike nigiri sushi, Temari Sushi doesn’t require a high level of skill. It is easy to make at home, and is a fun and creative activity to enjoy with family or friends. Thanks to its cute appearance, it’s also popular as a celebratory sushi dish for Girls’ Day, along with chirashizushi and finger food at parties.

Ingredients & Substitution Ideas

Just like hand-rolled sushi and futomaki sushi, there are no strict rules for the ingredients used in Temari Sushi, allowing for endless possibilities. In this section, I will share the ingredients I used and commonly used ingredients in other variations of temari sushi.

Ingredients I Used:

• Sushi rice (sumeshi): While Japanese rice is sometimes labeled as sushi rice outside of Japan, it’s essential to distinguish between the two. “Sushi rice” in this context means rice seasoned with vinegar, salt and sugar. For a homemade version, refer to my sushi rice recipe.
• Sashimi grade fish: For this dish, I’ve chosen tuna, salmon, and yellowtail. If you’re using the fish raw, ensure it’s of sashimi grade for safe consumption.
• Shrimps: These are boiled and then flattened for use on the sushi.
• Scallops: I used boiled scallops, but raw ones can also be incorporated.
• Salmon roe (ikura): This vibrant topping is more for garnish than as a primary ingredient, adding a pop of color to the sushi.
• Perilla leaves (ooba): Wrapping the rice in these leaves creates a visually appealing green temari sushi.
• Kinshi tamago: This involves cooking eggs in a thin layer, akin to crepes, and then slicing them. For a detailed guide, refer to the hiyashi chuka recipe.
• Cucumber: Slice it ultra-thin with a slicer or sharp knife. If you’re looking for an alternative, red radish slices work beautifully.
• Soy sauce – Please see our complete soy sauce guide to learn more about how to choose soy sauce in Japanese cuisine.

Other Ideas:

• Other Sashimi Choices: Red snapper, octopus, and squid are popular sashimi options.
• Crab Sticks (Imitation Crab): Crab sticks are a viable alternative for those in regions where sashimi is not accessible. Simply shred the meat before use.
• Grilled Fish: Elevate your sushi with toppings of grilled fish. Choices like mackerel, salmon, or eel are particularly delightful.
• Smoked Salmon: If sashimi-grade salmon is out of reach, smoked salmon is a fantastic substitute.
• Shiitake Mushrooms: For a snug fit atop sushi rice, use only the caps of shiitake mushrooms and grill them.
• Dry-Cured Ham: For a Western twist on Temari sushi, dry-cured ham is a top pick. Its pink hue is not only visually appealing but is also a favorite choice in Japan these days.
• Thinly Sliced Roast Beef: While unconventional, thinly sliced leftover roast beef can be repurposed for temari sushi. The combination of roast beef with soy sauce and wasabi is surprisingly harmonious.
• Vegetable varieties: Incorporate boiled vegetables like carrots, snow peas, and lotus root, ensuring they’re cut to the correct size to sit atop temari sushi.
• Pickles: Thinly sliced pickles such as pickled ginger for sushi (gari), pickled eggplant or pickled napa cabbage add great color and variety to temari sushi.
• Toppings: Temari sushi is a dish where the presentation is just as important as the taste. Feel free to go wild with various toppings such as edible leaves and flowers, herbs, lemon slices, sesame seeds etc.

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Temari Sushi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Make Sushi Rice

Cook short-grain Japanese white rice using your preferred method. Once cooked, transfer to a wide container and make sushi vinegar by mixing salt, sugar and rice vinegar in a small bowl. Pour the homemade sushi vinegar over the rice while still hot and mix thoroughly but gently enough not to crush the grains. For a more detailed guide to making sushi rice, check out my ultimate sushi rice recipe here.

Cover with a damp tea towel and leave to cool slightly while you prepare the other ingredients.

STEP

Prepare Seafood & Vegetables

If using any cooked toppings, prepare them in advance and leave them to cool before assembling the sushi.

If you buy sashimi grade fish in a block, you will need to thinly slice it. Refer to my tuna, yellowtail and salmon sashimi articles for detailed guides on how to cut.

Prepare your vegetables with decoration in mind. Raw vegetables that don’t need cooking are most often used for temarisushi. I recommend using a peeler or mandoline slicer to ensure they’re thin and flexible enough to wrap around the sushi rice.

Soak sliced cucumber in lightly salted water to improve the taste and stop them from drying out.

I only used cucumber, but other popular options include red radishes, red daikon and pickled ginger.

If you would like to make kinshi tamago (Japanese egg crepe) for an additional topping, refer to my hiyashi chuka recipe for step-by-step instructions.

Once you’ve finished preparing the toppings, you are ready to assemble!

STEP

Shape the Rice

Divide the rice into portions of 25-30g, which is equal to about 2 tbsp of rice. Consider the size of your ingredients; if they’re on the thicker side, aim for the lower end to prevent the Temarizushi from becoming too big (they should be bitesize). Lightly wet your hands with cold water and roll into a rough ball.

STEP

Assemble the Temarizushi

Place your ingredients of choice on a piece of plastic wrap. The side you want to show on top should be facing down.

Place the ball of rice in the center.

Shape into a ball with the plastic wrap and twist the ends to tighten. This will press the topping against the rice and secure it.

Once secured, unwrap and place it on a serving plate. Repeat these steps, reusing the plastic wrap as you go to prevent waste.

STEP

Try Different Designs

Experiment with different cuts and ingredient combinations to create a beautiful and unique display.

I experimented with different cuts of cucumber.

STEP

Serve

Add your choice of decorative toppings and serve with soy sauce and wasabi (optional).

Enjoy!

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I hope you enjoy this Temarizushi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Temari Sushi (Bitesize Sushi Balls)

Temari sushi is a beautiful and delicious variation of sushi made with balls of vinegared rice topped with a variety of vibrant toppings. It's easy to make and customize, and sure to be a show-stopper at parties and gatherings!

Course Dinner, Lunch, Main Course, Sushi and Sashimi

Cuisine Japanese

Duration 1 hour

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 Portions

Calories 506kcal

Author Yuto Omura

Ingredients

Sushi Rice (Sumeshi)

• 1 ½ tbsp rice vinegar
• ½ tbsp sugar
• 1 tsp salt
• 480 g cooked Japanese short-grain rice

Toppings

• 2 slices sashimi grade salmon
• 2 slices sashimi grade tuna
• 2 slices sashimi grade yellowtail
• 4 boiled scallops
• 2 tbsp shredded egg crepe (kinshi tamago) (Japanese egg crepe) get recipe here.
• 2 tsp marinated salmon roe (ikura)
• 2 boiled shrimp
• 15 g Japanese cucumber thinly sliced
• Japanese soy sauce (koikuchi shoyu) for dipping
• wasabi paste optional

Metric – US Customary

Instructions

• If using any cooked ingredients (such as 2 tbsp shredded egg crepe (kinshi tamago)) cook them now and allow them to cool before assembling the sushi.
  
• Mix 1 ½ tbsp rice vinegar, ½ tbsp sugar and 1 tsp salt in a small bowl until dissolved.
  
• Pour the mixture over 480 g cooked Japanese short-grain rice and mix until evenly distributed.
  
• Cover with a clean damp tea towel while you prepare the other ingredients.
  
• Thinly slice 15 g Japanese cucumber and soak in a bowl of lightly salted water. Thinly slice the rest of your fish and vegetables if necessary.
  
• Divide the sushi rice into 25-30g (approx 2 tbsp) balls and gently roll into a ball with damp hands. Keep them covered to stop them from drying out.
  
• Break off a piece of plastic wrap and place it on a flat surface. Place the topping of your choice in the center with the side you want to show facing down.
  
• Place a ball of rice on top.
  
• Wrap up the edges of the plastic wrap up and twist the excess to tighten and secure the topping to the rice (be careful not to crush the rice though).
  
• Unwrap and place on a serving plate. Repeat until all the rice and toppings are used up.
  
• Experiment with different cutting methods and ingredient combinations to create your own unique display.
  
• Decorate with your choice of toppings and serve with Japanese soy sauce (koikuchi shoyu) and wasabi paste.
  
• Enjoy!

Nutrition

Serving: 382g | Calories: 506kcal | Carbohydrates: 91.9g | Protein: 26.8g | Fat: 5.3g | Saturated Fat: 1.26g | Polyunsaturated Fat: 1.2g | Cholesterol: 117mg | Sodium: 1192mg | Fiber: 3.7g

The post Temari Sushi (Bitesize Sushi Balls) appeared first on Sudachi.

Yuhiko Okamoto

Contributing Writer

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In 2002, with zero experience, Yuhiko began his career in Japanese cuisine and has since worked as a chef and executive chef at a kappo restaurant, a high-end sushi restaurant, and izakayas.

A Brief History of Tuna Sashimi

Did you know that tuna has been a part of Japanese cuisine for over 1300 years? The Japanese already enjoyed tuna during the Jomon period, which lasted from 1300 to 2300 years ago. Archeologists have even discovered tuna bones in shell mounds from that era!

Interestingly, tuna was not always considered a high-end delicacy. Before the Edo period, it was considered a low-quality fish because it was difficult to preserve and distribute. The fish would quickly lose its freshness, making it less valuable commercially.

However, with the growth of the fishing industry during the late Edo period (1603-1867), tuna sashimi started to gain popularity. A new technique called ‘zuke,’ which involved marinating tuna in soy sauce, helped to maintain the fish’s freshness and increase its appeal.

It wasn’t until the mid-Showa period (1926-1989) that the fatty parts of tuna, known as otoro (大トロ) and chutoro (中トロ), became highly recognized. These parts were often discarded or cooked in the past, but now they are considered the best parts of tuna. The high-fat content of toro made it delicate and prone to damage, and it was also difficult to marinate in soy sauce for ‘zuke.’ Fortunately, times have changed, and toro is now a sought-after ingredient in Japanese cuisine.

Tuna for sashimi is commercialized only after meeting strict standards, including special water and cooking equipment separate from that used for cooking.

Tuna for sashimi sold in Japan is often in “saku” (block) form, which means that the bones and skin have been removed, and the fish is ready to be cut and eaten raw.

Because there is a wide range of lean and medium fatty parts, the meat quality, fat content, and stringiness vary depending on the location.

Most of what is sold in Japanese supermarkets is the lean part.

Types of Tuna Used for Sashimi

Bigeye tuna and albacore tuna are the most commonly seen, while yellowfin tuna is more common in the Kansai region (West side of Japan).

Most bluefin tuna is farmed, and southern bluefin tuna is rarely seen in retail stores.

Bluefin Tuna (Kuro/Hon Maguro)

Bluefin tuna or “kuro maguro” is often called “hon maguro” in Japanese, which means “real tuna.” It is a high-end fish and is especially sought after when caught domestically in the seas surrounding Japan. These fish can fetch several million yen (tens of thousands of dollars) each.

The most expensive tuna in Japan is the bluefin tuna from Ohma, Aomori Prefecture, which is caught during the winter. This type of tuna can weigh 400 kilograms (880lbs) or more and is highly prized for its Ootoro and Chutoro portions.

One major difference between bluefin tuna and other types of tuna is that it can be farm-raised. This is done by raising artificially hatched fry to spawn again, allowing for the farming of tuna without relying on natural resources.

Bluefin tuna has a very strong taste that may be too bloody for those who do not like sashimi. It also has a strong flavor and acidity, a fine texture, and varying amounts of fat in different parts of the fish.

How to Identify Good Sashimi-Grade Tuna

Identifying prime red meat (Akami) and medium fatty tuna (Chutoro) is a go-to option, especially with the rare O-toro (large fatty tuna) often unavailable.

In Japan, sashimi-grade tuna is sold pre-sliced or as a whole block (Saku). Buying a block to slice at home is recommended, as sashimi’s freshness fades once sliced. When choosing frozen tuna, inspect it under direct light, as ambient lighting, particularly fluorescent lamps, can distort its true color.

But there’s no need for confusion – Akami, Chutoro, and Otoro are labeled to denote their specific cuts, allowing you to satisfy your precise cravings.

Vibrant Color

Darker hues signal a stronger flavor, allowing you to savor the unique, acidic, iron-rich notes of tuna. A paler, slightly pink hue offers a milder taste for those trying tuna sashimi for the first time.

A glossy surface indicates peak freshness, while less fresh tuna may appear dull and lack clarity. Don’t confuse a dark color with being less fresh; transparency is the differentiator.

When fully frozen, tuna can look white, like a fatty cut (sashi), leading to potential misunderstandings. A tip is to view the fish from the side; the more pink visible, the fattier the cut. This subtle observation is key to discovering the fatty pleasures in your tuna piece.

Stripes are Widely Spaced

The middle section of the tuna features wider-spaced stripes. However, areas closer to the head and tail display narrower gaps, creating multiple stripe patterns within a single loin. The parallel nature of stripes, especially near the head, influences sashimi texture, reducing the likelihood of a stringy texture.

Saku (block) is Triangular

When choosing tuna for sashimi, aim for triangular ‘saku’ or blocks, the ‘akami no tenmi (赤身の天身)’ and ‘chiai shita no chutoro (血合い下の中トロ)’ – equivalents to beef’s chateaubriand. They offer a rich flavor and tender texture.

‘Tenmi’ denotes the red meat in the tuna’s center, adjacent to the backbone. ‘Chiai shita no chutoro’ refers to the medium fatty portion near the fish’s bloodline.

Before cutting, the tuna is a triangular block, the apex being the tendon—the first cut from the top yields the triangular loin shape. The medium fatty tuna under the bloodline is expertly removed from the area where the bloodline is extracted, resulting in an isosceles triangle.

These sections are typically dark, shiny, with a thin muscle layer. Despite being prime parts, their dark color and unique shape may leave them unsold, leading to quality misjudgments by consumers.

‘Drips’ refer to the colored fluid accumulating on the sashimi tray, resulting from cell degradation over time. This fluid contains flavor and nutrients, so if sashimi shows excess drippings, it indicates age and decreased flavor, making it less desirable.

Furthermore, this leached fluid and nutrients on the tuna’s surface can foster bacterial growth, significantly compromising fish quality. Such cuts should be avoided.

Tuna with black spots or red stains may indicate improper blood drainage, potentially leading to a fishy odor. Since fish decomposition starts from the blood, residual blood can accelerate this process, affecting the overall quality.

Preparing Tuna Sashimi at Home

Sashimi-grade tuna is often frozen, and its thawing method significantly impacts its flavor. Professional chefs use two primary thawing techniques: ice or warm salt water.

A common method is to create a 3% salt solution resembling ocean salinity. Freshwater thawing can rapidly drain the cellular fluid, or ‘drip,’ due to osmotic pressure. A 3% saline solution preserves the osmotic pressure close to the tuna’s living state, retaining its flavors. Moreover, using brine enhances the fish’s color.

“Chijire,” or edge warping of the meat during thawing, signifies the frozen tuna’s freshness. Since the tuna is flash-frozen at -60°C before rigor mortis, this process only starts during thawing, resulting in the characteristic warping.

Thaw in Iced Water for the Best Taste

If ice starts to accumulate on the bag, remove it by hand. Don’t forget to change the water during defrosting regularly.

Thaw in Warm Salt Water if You are in a Hurry

Quick thawing of tuna can be achieved using a warm salt-water solution. This method thaws the tuna faster than using ice water and doesn’t require large quantities of ice or storage bags. Here’s the process:

1. Prepare a warm salt-water solution (temperature: 40°C, salinity: 3%).
2. Quickly rinse the frozen tuna surface with tap water.
3. Soak the wet tuna in the warm salt-water solution for 2-3 minutes. Note: larger pieces may need more time.
4. The thawing is complete once the surface feels soft, but the center may still be frozen.
5. Lightly rinse with tap water, avoiding excessive rinsing.
6. Quickly pat the tuna dry with a paper towel.
7. Wrap the tuna in fresh paper towels and let it fully thaw in the refrigerator for about an hour.

The exact thawing time will depend on the tuna’s size and initial temperature.

Tips and precautions for defrosting

Once the tuna is fully thawed, letting it rest or “ripen” in the refrigerator is beneficial. This period improves the fish’s moisture and enhances its natural flavor. It also enriches the fish’s color as the salt from the brine used in thawing permeates the meat.

You may prefer to consume the tuna immediately after thawing for a lighter flavor and more succulent texture.

However, for the ripening process: Wrap the thawed tuna in thick kitchen paper (like reed paper) and store it in the refrigerator for 12 to 24 hours. The goal is to absorb any excess moisture without sealing the tuna.

Remember not to overextend the ripening period, as it can darken the tuna. Also, managing moisture at each stage is crucial, as leftover moisture can cause the tuna to spoil quickly.

How to Cut Tuna Sashimi

In general, softer and less fatty parts such as lean meat are cut into thicker slices, while parts with more fat and muscle, such as toro, are cut into thinner slices. This approach ensures the optimal enjoyment of each distinct part of the tuna.

Cutting sashimi requires careful attention to the direction of the fish’s muscle fibers or “stripes”. Ideally, the knife should be inserted perpendicular to these stripes. This is crucial because if the cut runs parallel to the muscle fibers, the resulting slices may be tougher to chew.

For tuna specifically, one must also consider the lean of the stripes. Cutting against this lean can cause the flesh to crumble. Ensuring your cut follows the lean of the muscle stripes helps preserve the texture and integrity of the meat, leading to a more enjoyable eating experience.

The inclination of the streaks can be clearly seen by looking at the saku from the side. It is good if you move the knife in the direction where the streaks are leaning.

The key is to place the saku in front of the cutting board so that the knife can move smoothly.

Hirazukuri

To do a Hirazukuri cut, start by positioning the tuna loin, or “saku”, with the muscle slightly tilted towards you. If there’s a height difference in the saku, make sure the higher side is at the back and the lower side is at the front.

Hold the saku with your non-dominant hand. Make sure to fold your fingers and tuck them away from the blade for safety. You should position the knife on the first joint of your index finger to control the depth of your cut, and keep the rest of your hand on the knife’s handle to ensure a secure grip.

STEP

Begin cutting from the right side (or the left side if you’re left-handed).

STEP

Set the thickness you want for the slice by placing the base of the knife at that level.

For lean meat, a thicker cut typically tastes better.

STEP

Using the full length of the knife, cut in a single motion.

Move the knife in a large arc, similar to drawing a curve.

STEP

Send the cut tuna to the right side and arrange them (twist the knife to the right side to remove the sashimi).

Using a kitchen knife to arrange the sashimi is more efficient because you do not need to use your left hand. If you cut with the blade facing slightly outward, the corners of the sashimi will stand up and look beautiful.

Sogigiri

This cutting method is suitable for fatty parts such as chutoro and otoro.

Place the saku at an angle toward the upper right corner (if the saku has a height difference, place the high side toward the back and the low side toward the front).

Gently press down on the saku with the belly of your index to ring your fingers. As long as you do not point the knife blade upward, you will not cut your hand.

STEP

Cut from the left side (or from the right if you are left-handed).

STEP

Trim the end

For your initial slice, you may need to shape the end of the saku to make it suitable for sashimi. These trimmed-off ends can be pounded and used for other delicious dishes such as negitoro.

STEP

Position the base of the knife at the desired thickness of your sashimi slice.

This should be perpendicular to the direction of the fish’s muscles.

STEP

Gradually lower the knife down to the width you want your slice to be and cut

Remember, the wider you lay your knife, the wider the cross-section of your sashimi will be.

Carefully pull the knife towards you in a smooth circular motion until its tip touches the cutting board.

STEP

Once the knife tip touches the cutting board, raise the knife to a right angle, leaving a small piece of skin uncut.

Pull the knife in a straight line, keeping the tip of the knife in contact with the cutting board throughout the process.

STEP

After successfully cutting a piece, use your left hand to flip the cut sashimi slice and lay it out on the other side.

.

Kaku-zukuri

Kaku-zukuri is the cutting method used to shape the tuna into cubes or dice. Preparing tuna sashimi in the kaku-zukuri style requires precision and understanding of the tuna’s structure. Here is a detailed guide to help you get started:

Firstly, place the saku (the block of tuna loin) in front of you so that the grain of the muscle faces you when you view it from the side.

Position your knife so it rests on your hand’s first joint. Curl the fingers of your non-dominant hand slightly, ensuring they are safely out of the way.

For the first cutting pattern, your knife should be aligned to form a square with the width of the saku. Since the saku is typically thin, there’s no need for your knife to rest at the base of the tuna. Make a clean, sharp cut, allowing the corners of the cut piece to stand out. Keep the blade of your knife flat to ensure a precise, dice-like shape.

For the second pattern, you’ll need to take a different approach. Begin by slicing the tuna flat. Keep your knife straight rather than angled outwards. Divide the flat piece of tuna into two or three equally sized parts. The exact number of pieces will depend on the length of the sashimi you want to serve.

One of the advantages of the kaku-zukuri style is that it allows you to stack slices of sashimi. This creates a visually appealing, three-dimensional effect. To achieve this, keep your knife straight and ensure the slices are uniform in size. Avoid tilting the blade, as this can result in uneven sizes and shapes, making it more difficult to stack the sashimi. Make sure each cut is clean and sharp. This will create an attractive, angular effect on the corners, enhancing the overall presentation of your dish.

Tuna Zuke-Don (Tuna Marinated in Soy Sauce)

Tuna Zuke-don is a seasoned variant of Tekkadon where tuna, marinated in a soy sauce-based mixture, is served over a bed of warm white rice. There are two primary techniques for preparing this dish.

1. Saku-zuke Method: This technique involves briefly boiling the tuna to eliminate any impurities and unpleasant odor, and to prevent over-marination.
   • Start by submerging the tuna in boiling water. Once the surface of the tuna turns white, remove it from the heat.
   • Quickly cool the tuna in a bath of ice water.
   • After draining excess water, let the tuna marinate in the soy sauce mixture for about an hour.
2. Direct Marination Method: In this method, the tuna is cut into sashimi slices and immediately marinated in the soy sauce mixture.
   • First, slice the tuna for sashimi.
   • Marinate the slices in the soy sauce mixture for 4 to 5 minutes.
   • Ensure to drain off the excess marinade before use.

For the soy sauce mixture, combine equal parts soy sauce, mirin, and sake in a saucepan, bring to a boil, and allow to cool. Sake can be substituted with white wine for a slightly different flavor. If you’re using commercially available men-tsuyu, there’s no need to boil the mixture.

Tuna Yukke

Tuna Yukke, a delectable dish with Korean influences, is a delightful combination of tuna tossed in a flavorful sauce, topped off with a vibrant egg yolk. This dish pairs exceptionally well with both rice and drinks. You can use prime cuts of sashimi-grade tuna, or even misshapen sashimi slices and scraps of tuna saku, making this dish both versatile and economical.

The preparation is straightforward: toss the tuna sashimi in the specially crafted Yukke sauce, then lay it out on a plate. Sprinkle it generously with roasted sesame seeds, finely chopped green onions, and shredded nori seaweed, and nestle an egg yolk at the center to finish off the dish.

The star of this dish is undoubtedly the Yukke sauce. For 100g of tuna, you’ll need the following ingredients:

• 1 teaspoon of grated garlic
• 1 teaspoon of gochujang (red pepper paste)
• 2 teaspoons each of mirin (sweet cooking rice wine) and soy sauce
• 2 teaspoons of sesame oil

To prepare the Yukke sauce:

1. First, heat the mirin in the microwave for 1 minute to evaporate the alcohol.
2. Combine all the ingredients in a bowl, leaving the sesame oil for last.
3. Gradually incorporate the sesame oil, stirring constantly.

Incorporating the sesame oil slowly ensures it mixes thoroughly into the sauce, which can otherwise be a challenge.

Tuna Negima Nabe

The Tuna Negima Nabe is a traditional Japanese one-pot dish that hails from the Edo period, spanning from 1603 to 1868. As a warming blend of tuna and green onions, the Negima nabe is renowned for its delightful balance of flavors. An important note to remember is that tuna tends to toughen when heated, so the perfect moment to relish it is just when its color changes.

Since the tuna meant for sashimi can be consumed raw, it only needs a quick warm-up in the pot. Beware of overcooking, as this could make the tuna tough.

How to Store Sashimi-Grade Tuna

Most commercially available tuna comes frozen, so it is essential to return it to the freezer as soon as you bring it home. That’s because the tuna has likely begun to thaw while being displayed in the sashimi section of the store.

For optimal storage, aim to avoid spots near the freezer door where temperature fluctuations due to regular opening and closing could occur. Instead, tuck your tuna securely towards the back of the freezer, where the temperature remains more stable.

If you don’t have a zippered storage bag, you can use a regular plastic bag. To seal it, try to remove as much air as possible by carefully sucking it out with your mouth.

In cases where you need to store the tuna for more than a day, it’s essential to change the kitchen paper daily. If the paper, saturated with drippings, remains stuck to the tuna, it could expedite the fish’s deterioration.

Can Sashimi-Grade Tuna be Frozen?

Freezing sashimi-grade tuna at home is possible as long as it’s fresh tuna (not frozen and defrosted), and the key lies in how swiftly you can guide the tuna through the critical temperature range of -1 to -5°C, where its cellular tissue begins to break down. A handy tool for quick freezing is an aluminum bat due to its high thermal conductivity.

However, be mindful to never refreeze tuna that has already been thawed. This process of repeated freezing and thawing triggers cell breakdown and continuous seepage of juices. Not only does this cause a loss of flavor and a watery texture, but it also turns those drippings into a breeding ground for bacteria.

A smart trick to preserve thawed tuna is by marinating it in seasoning before freezing. The marinade penetrates the tuna, minimizing drips and effectively preventing it from drying and oxidizing. There are countless seasoning variations available, including different kinds of marinades. Experiment and discover your preferred one.

The General Expiration Date of Sashimi-Grade Tuna

It’s essential to note that frozen tuna should ideally be stored at temperatures below -50°C. However, since most home freezers operate at around -18°C, understand that tuna will gradually deteriorate over time at these higher temperatures. This is because temperatures above -50°C are insufficient to entirely halt protein breakdown and fat oxidation.

Tuna that has been marinated in seasonings can extend its freezer life up to two weeks.

Once thawed, depending on the initial quality of the tuna, it can be safely stored and consumed within 2 to 3 days (from the day of thawing until the day after). Always trust your senses; if the tuna looks, smells, or tastes off, it’s best not to consume it.

FAQ

I hope you enjoyed learning about tuna sashimi! I’d really appreciate it if you could spare a moment to let me know what you thought in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Tuna Sashimi with Miso Sauce (Maguro to Misodare)

Learn everything you need to know about sashimi-grade tuna, from how to select the highest quality piece to cutting, storing, and using it in various ways. I also include a delicious 1-minute miso sauce for coating or dipping!

Course Appetizers, Sides, Sushi and Sashimi

Cuisine Japanese

Method Marinate

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Pescatarian, Raw

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 portions

Calories 178kcal

Author Yuto Omura

Ingredients

• 200 g sashimi-grade tuna block
•  
  30 g green onion white part
• 1 tbsp Japanese soy sauce (koikuchi shoyu)
• ½ tbsp yellow miso paste (awase) I used "awase" (mixed) miso
• 1 tbsp toasted sesame oil
• ¼ tsp sugar
• 1 tsp wasabi paste
• ½ tsp grated ginger root or ginger paste
• finely chopped green onions to garnish
• toasted white sesame seeds to garnish

Metric – US Customary

Instructions

• Cut 200 g sashimi-grade tuna using your preferred method from below.

Hirazukuri (Best for Lean Cuts)

• Place the block infront of you with the muscle slightly tilted towards you and place the base of the knife at the thickness you want to cut (ideally the knife should be perpendicular to the "stripes" of muscle fiber). If you are right-handed, start on the right (and vice-versa).
  
• Hold the block with your non-dominant hand and keep your fingers tucked in, then cut in an arc motion (like drawing a curve) using the full length of the knife.
  
• Push the slice of tuna to your right (or left if you're left-handed) and twist the knife slightly to remove the sashimi.
  
• Repeat until the whole block is cut.
  

Sogigiri (Best for Fatty Cuts)

• Place the block infront of you at an angle. If you are right-handed, point the block towards the upper right corner and start cutting from the left (left-handers should point the block to the left corner and start from the right).
  
• Position the knife at an angle and remove the corner (you can eat it later or use for another dish).
  
• Position the base of the knife at the desired thickness of your sashimi, perpendicular to the direction of the fish's muscles. Angle your knife at the width you want the slice to be.
  
• Pull the knife towards you smoothly until the tip touches the cutting board, leaving a small amount uncut.
  
• Reposition the knife so that the blade is now at a right-angle and pull it in a straight line to finish the cut.
  
• Use your non-dominant hand to flip the slice to the side.
  
• Repeat until the block is finished.
  

Kakuzukuri (Diced/Cubed)

• Place the block in front of you so that the grain of the muscle faces you when you view it from the side.
• Align your knife at a 90 degree angle over the first cutting position, the width of the cut should be the same width as the block. Make a clean straight cut to form a square.
• Lay the slice(s) flat and cut into 2-3 cubes depending on the size. If the slices are uniform, you can stack them but be careful to cut straight.
  
• Repeat until all of the block is cut.
  

Miso Sauce

• To make "shiraganegi", cut the white part of 30 g green onion horizontally through to the middle and peel off each layer.
  
• Place the layers flat on a chopping board and cut into thin strips.
  
• Soak in water for a few minutes and then drain.
  
• Take a bowl and add 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp yellow miso paste (awase), 1 tbsp toasted sesame oil, ¼ tsp sugar, 1 tsp wasabi paste and ½ tsp grated ginger root. Mix until combined.
  
• Add the tuna sashimi and shiraganegi to the bowl and mix until evenly coated.
  
• Transfer to a serving dish and top with finely chopped green onions and toasted white sesame seeds.
  
• Enjoy!

Nutrition

Serving: 143.9g | Calories: 178kcal | Carbohydrates: 5.5g | Protein: 23.3g | Fat: 7.4g | Saturated Fat: 1.08g | Polyunsaturated Fat: 2.9g | Cholesterol: 52mg | Sodium: 805mg | Fiber: 1g

The post What is Maguro? How to Cut and Prep Sashimi Grade Tuna Like A Professional appeared first on Sudachi.

What is Tekkadon?

Tekka-don (鉄火丼) is a delicious bowl of sushi rice (vinegared rice) topped with slices of tuna sashimi, grated wasabi and other tasty toppings like shiso leaves, ginger, and grilled seaweed.

You can simply place the tuna on top of the rice and drizzle soy sauce over it, but my recipe includes a homemade marinade to make it extra special.

1. How to Make Sushi Rice (Small Batch)

STEP

Wash the rice

Start by measuring the rice and placing it in a sieve over a mixing bowl. Fill with water, swish and drain. Repeat this 3 times in total to wash the rice.

STEP

Soak

Transfer the rice to your cooking pot (or rice cooker) with a small piece of kombu and add an equal amount of cold water (1 cup of cold water for each cup of rice). The kombu will add depth of flavor to the sushi rice. Soak them together with a lid on for 30 minutes (1 hour if the environment is cold).

STEP

Add sake

This step is optional, but adding a small amount of sake to the cooking water will improve the flavor and give the rice a shiny quality. I usually add the sake right before cooking.

STEP

Cook

Once the rice and kombu have finished soaking, place the pot on the stove and bring it to a boil over medium heat. Make sure to stay close to the stove and listen for when it starts to boil (do not remove the lid).

Cook the rice on the following heat settings and set a timer accordiningly:

• Boiling on medium – 30 seconds
• Simmering on medium-low – 2 minutes
• Simmering on low – 5 minutes
• Highest heat – 10 seconds
• Turn off the heat and leave the pot on the stove with the lid on – 10 minutes

The final 10 minutes allow the rice to continue cooking in the steam, so it’s important not to remove the lid or interfere with the rice.

Jump to Full Recipe Measurements

2. Marinate the tuna

STEP

Burn off the alcohol in the sake and mirin

Pour the mirin and sake into a small saucepan and boil for 1 minute.

STEP

Add the soy sauce

Turn off the heat and add the soy sauce to the pan.

STEP

Transfer to a wide container

Pour the sauce into a wide container big enough to lay out the tuna in one layer. Allow the sauce to cool down, it should be cool enough to touch before adding the tuna. (You can speed up the cooling process by placing the container in an ice bath.)

STEP

Marinate the tuna

Place a small piece of kombu in the sauce.

Once cool to the touch, dip each piece of tuna in the marinade so that both sides are coated.

Lay out the tuna slices in the container so that every piece is in contact with the marinade, then cover with plastic wrap touching the surface of the tuna.

Marinate in the refrigerator for 30 minutes.

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3. Assembling

STEP

Mix the rice

Once the rice has finished steaming, remove the kombu and mix it gently.

STEP

Mix the sushi vinegar

Mix rice vinegar, sugar, and salt in a small bowl until dissolved.

STEP

Season the rice

Pour the sushi vinegar into the warm rice and mix until well distributed.

STEP

Arrange in a bowl

Divide the rice into bowls and arrange the marinated tuna on top. Garnish with pickled ginger (gari), chopped spring onion, wasabi, and a shiso leaf.

Pour 1/2 tbsp of leftover marinade over each bowl and enjoy!

Jump to Full Recipe Measurements

I hope you enjoy this Tekka Don recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Tekka Don (Japanese Tuna Sashimi Bowl)

Tekka don is the perfect rice bowl for sushi lovers made with tender pieces of marinated tuna sashimi served over seasoned rice.

Course Dinner, Lunch, Main Course, Sushi and Sashimi

Cuisine Japanese

Method Marinate

Duration 1+ hour

Diet Dairy Free, Egg Free, Pescatarian, Raw

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 servings

Calories 395kcal

Author Yuto Omura

Equipment

• Rice Paddle
• Zojirushi Rice Cooker

Ingredients

Sushi Rice (small batch)

• 150 g uncooked Japanese rice
• 150 ml cold water
• 3 g dried kelp (kombu) kombu
• ½ tbsp sake
• 1 tbsp rice vinegar
• ¼ tsp sugar
• ½ tsp salt

Tuna and Marinade

• 200 g sashimi grade tuna sliced
• 50 ml Japanese soy sauce (koikuchi shoyu)
• 50 ml mirin
• 50 ml sake
• 2-3 g dried kelp (kombu)
• 1 tsp wasabi paste
• 1 tbsp pickled sushi ginger (gari)
• 2-4 perilla leaves (shiso)
• 2 tbsp finely chopped green onions

Metric – US Customary

Instructions

Sushi Rice (small batch)

• Measure out the rice and pour it into a sieve. Place the sieve over a mixing bowl, fill it with cold water and swish the rice around. Pour the cloudy water out and repeat two more times to wash the rice.
  
• Transfer 150 g uncooked Japanese rice to a rice cooker (or pot with lid) and add 150 ml cold water and 3 g dried kelp (kombu). Leave to soak for 30 minutes.
  
• After 30 minutes, add ½ tbsp sake and mix. Set the rice cooker to cook the rice. (If cooking on the stove, follow my instructions in the post or check out my sushi rice post.
  
• Mix 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a small bowl until the granules have dissolved. Set aside for later.
  

Marinating

• Pour 50 ml mirin and 50 ml sake into a small pan and boil on a medium-high heat for 1 minute to burn off the alcohol.
  
• Turn off the heat and add 50 ml Japanese soy sauce (koikuchi shoyu), then leave to cool. (You can speed up the cooling process by transferring the sauce to a heatproof bowl and placing over a bowl of ice.) It must be fully cooled before adding the tuna.
  
• Pour the cooled marinade into a wide container and add 2-3 g dried kelp (kombu).
  
• Coat 200 g sashimi grade tuna in the marinade and then lay them flat in the container. Try to keep it to one layer.
  
• Cover the tuna with plastic wrap so that its in direct contact with the surface of the tuna. If the container has a lid, place it on top. If not, add another piece of plastic wrap over the top. Marinate in the refrigerator for 30 minutes.
  

Assembling

• Once the rice has cooked, remove the kombu and break it up using a rice paddle.
  
• Add the rice vinegar mixture to the rice and mix until evenly distributed.
  
• Divide it into serving bowls and then arrange the slices of marinated tuna on top. Pour about ½ tbsp of the leftover marinade over each bowl and top with 1 tsp wasabi paste, 2-4 perilla leaves (shiso), 1 tbsp pickled sushi ginger (gari) and 2 tbsp finely chopped green onions.
  
• Enjoy!

Nutrition

Serving: 355g | Calories: 395kcal | Carbohydrates: 46.3g | Protein: 29.1g | Fat: 8.1g | Saturated Fat: 1.81g | Polyunsaturated Fat: 2.2g | Cholesterol: 53mg | Sodium: 2438mg | Fiber: 1.5g

The post Tekka Don (Japanese Tuna Sashimi Rice Bowl) appeared first on Sudachi.

What is Negitoro Don?

Negitoro (ネギトロ丼) is a unique Japanese preparation method using raw tuna. Originally, it was made by vendors who bought whole tuna, shaving off the meat in the crevices between the bones and behind the skin after the tuna was filleted so that there was no waste and every last bit was consumed.

Donburi is basically a dish in which rice is served in a bowl and topped with ingredients. So negitoro don can be translated as mashed sashimi tuna bowl.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Negitoro Don at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Make the sauce

I recommend making it first because the sauce needs a little time to cool. It’s super easy and can be made in 3 simple steps!

1. First, heat the sake and mirin in a small saucepan and bring it to a boil. Let it boil for 30 seconds. This is to burn off the alcohol in the sake and mirin.

After burning off the alcohol, turn the heat down to a simmer and add sugar and dashi to the pan. Mix over the low heat until the sugar is dissolved.

Finally, turn off the heat and add the soy sauce and sesame oil.

Remove from the heat and leave to cool for about 10 minutes. That’s all there is to it!

STEP

Make the “negitoro”

Negitoro is essentially mashed up tuna, all you need for this step is a chopping board and a sharp knife.

Start by cutting your tuna and salmon into small strips. This just makes it easier to “mash” in the next step.

Finely dice the tuna and salmon by cutting in all directions using a rocking motion with your knife. As the fish spreads out, scoop it back together and continue to dice until it is relatively fine and no large chunks are left.

STEP

Assemble

All that’s left is assembling!

Dish up the rice and top with a bed of finely sliced spring onion and nori. (Save some spring onion for sprinkling at the end too.)

Place your handmade negitoro on top and sprinkle with more chopped spring onion and a few toasted white sesame seeds. I also serve negitoro don with a generous blob of wasabi and a few slices of cucumber for a refreshing crunch!

Finally, drizzle the sauce over the top, mix well, and enjoy!

Jump to Full Recipe Measurements

I hope you enjoy this Negitoro Don recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Negitoro Don (Mashed Tuna Sashimi Bowl)

This simple rice bowl made with mashed tuna is quick, easy and satisfying, the perfect dish for a week-night dinner. I also include my own delicious homemade negitoro don sauce that you can whip up in just a few minutes!

Course Dinner, Lunch, Main Course

Cuisine Japanese

Duration 20 minutes

Diet Dairy Free, Pescatarian, Raw

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 462kcal

Author Yuto Omura

Equipment

• Zojirushi Rice Cooker (optional)

Ingredients

Sauce

• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp Japanese soy sauce (koikuchi shoyu)
• 1 tsp sugar
• ½ tbsp dashi stock liquid, not powder (alternatively, sub with water and a small pinch of dashi granules)
• 1 tsp toasted sesame oil

Negitoro don

• 3 perilla leaves (shiso) thinly sliced
•  
  2 tbsp kizami nori (shredded nori)
• wasabi paste to taste
•  
  2 tbsp green onion finely chopped
• 30 g Japanese cucumber diagonally sliced
• 150 g sashimi-grade tuna
• 50 g sashimi-grade salmon
• 2 portions cooked Japanese short-grain rice
• 1 tsp toasted white sesame seeds

Metric – US Customary

Instructions

• Add 2 tbsp sake and 1 tbsp mirin to a small sauce pan and heat on medium. Bring to boil and allow to bubble for 30 seconds.
  
• Turn heat down to low and add 1 tsp sugar and ½ tbsp dashi stock. Mix over the heat until sugar is dissolved.
  
• Once the sugar is dissolved, turn off the heat and add 1 tbsp Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted sesame oil. Mix and remove from the stove. Leave to cool for about 10 minutes.
  
• Using sharp knife, cut 150 g sashimi-grade tuna and 50 g sashimi-grade salmon into thin strips. 
  
• Finely dice the tuna and salmon using a rocking motion with your knife. As the tuna and salmon spreads out, scrape it back to the centre and repeat, cutting in different directions each time until a “mince” is formed.
  
• Divide 2 portions cooked Japanese short-grain rice into portions and make a bed of 3 perilla leaves (shiso) and 2 tbsp kizami nori (shredded nori).
  
• Place the mashed tuna and salmon on top and sprinkle with 2 tbsp green onion and 1 tsp toasted white sesame seeds. Arrange 30 g Japanese cucumber on the side with wasabi paste to taste and pour the sauce over the top.
  
• Mix well before eating and enjoy!

Nutrition

Calories: 462kcal | Carbohydrates: 64.8g | Protein: 30.3g | Fat: 8.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.6g | Cholesterol: 54mg | Sodium: 736.5mg | Fiber: 3.2g

The post Negitoro Don (Mashed Tuna Sashimi Bowl) appeared first on Sudachi.

What is Kaisen Donburi/Kaisendon?

Kaisendon (海鮮丼) is a bowl of fresh sashimi and other seafood on a bed of white rice. The fish used vary depending on the region, season, or personal preference. It is said to have been created after WWII and spread from northern Japan, including Hokkaido and the Tohoku region, to the rest of the country. Sashimi, such as tuna, salmon roe, and salmon, are particularly popular.

The term “Kaisendon” is sometimes used as a generic term for seafood bowls, including Tekkadon (tuna bowl), unidon (sea urchin bowl), kanidon (crab bowl), and Zukedon (marinated seafood bowl), which use single ingredients.

You can find the best Kaisendon in Hokkaido or places with fishing harbors where restaurants can get the freshest seafood.

Sauce to Use for Kaisendon

The second option is tsuyu sauce for a sweeter flavor. When I can’t be bothered to make kaisendon sauce from scratch, I usually go for tsuyu sauce personally. The ultimate option is kaisendon sauce. There are different kinds of kaisendon sauce, but most generic ones are somewhat similar to tsuyu sauce with a slight kick. That being said, kaisendon sauce is sweet and savory type.

How to Enjoy Kaisendon to The Fullest

There is no rule or manner regarding kaisendon or any other donburi dishes. However, there are always better ways to eat to enjoy the fullest. So, I will list a few tips and tricks on how to eat kaisendon at home or even at restaurants!

Salmon & Ikura

In a general sense, the term oyakodon means “parent and child rice bowl,” and it usually refers to chicken and egg donburi. However, technically, this variation of kaisendon can also be called oyakodon as it contains salmon and salmon eggs. This is one of the most popular variations in Japan, and it tastes great! I used beautiful Norwegian salmon topped with shiso leaves and wasabi.

Classic

Marinated

I hope you enjoy this Kaisen Don recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Kaisen Donburi (Seafood Rice Bowl)

Kaisendon is a colorful rice bowl dish made with a variety of fresh seafood. In this post, I will teach you 3 different ways to enjoy Kaisen Donburi and make a delicious, sweet, savory dipping sauce!

Course Dinner, Lunch, Main Course

Cuisine Japanese

Duration 30 minutes

Diet Dairy Free, Pescatarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 554kcal

Author Yuto Omura

Ingredients

Sauce

• 2 tbsp Japanese soy sauce (koikuchi shoyu)
• 1 tbsp light brown sugar
• ½ tbsp sake
• ½ tbsp mirin
• 50 ml dashi stock
• 1 tsp toasted sesame oil
• 1 tsp ground sesame seeds optional

Kaisendon

• 2 portions cooked Japanese short-grain rice
•  
  200 g seafood of your choice
• 2 perilla leaves (shiso) or nori / chopped green onion
• 1 tsp wasabi paste

Metric – US Customary

Instructions

• Add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp light brown sugar, ½ tbsp sake, ½ tbsp mirin and 50 ml dashi stock to a small pan. Bring it to a boil, then reduce the heat and simmer for 5 minutes.
• Remove the pan from the heat and leave to cool. Transfer to a small dipping bowl and add 1 tsp toasted sesame oil and 1 tsp ground sesame seeds. Mix well.
• Divide 2 portions cooked Japanese short-grain rice into bowls and top with 200 g seafood of your choice. 
• Garnish with shiso leaves, nori or chopped green onion.
• Apply wasabi to the fish and dip each piece in the sauce before eating. Enjoy!

Nutrition

Calories: 554kcal | Carbohydrates: 67g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 910mg | Potassium: 533mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

The post Kaisen Donburi (Seafood Rice Bowl) appeared first on Sudachi.

Featured Comment:

“I found your blog on Google while searching for sashimi salad recipes. I tried this and mixed it with some sashimi I got from 99 Ranch here in Los Angeles. So delish! I was surprised how rich and tempting the dressing tasted!”

– Esther

What is Sashimi / Sushi Grade Fish?

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Sashimi Salad with homemade Japanese wafu dressing. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Heat soy sauce, mirin, and sugar

Pour the soy sauce, mirin, and sugar into a small saucepan and boil for 30 seconds. (Alternatively, microwave for 1 minute.) This step is to burn off the alcohol in the mirin. (If you’re not using mirin, you can skip this step.)

STEP

Cool

Allow the sauce to cool for a few minutes, and then transfer it to a measuring jug.

STEP

Complete the wafu dressing

Add sesame seeds, sesame oil, olive oil, garlic paste, lemon juice, and white pepper to the jug. Whisk thoroughly until well combined and store in the refrigerator until serving time.

STEP

Prepare the vegetables

Wash and cut your vegetables into bitesize pieces according to your preference, then place them in a bowl.

STEP

Add the sashimi

Arrange the slices of sashimi on top.

STEP

Serve

Drizzle with the homemade dressing and mix well before eating.

Enjoy!

Jump to Full Recipe Measurements

I hope you enjoy this Sashimi Salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

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Sashimi Salad (with Homemade Japanese Wafu Dressing)

This salad is every sashimi-lover's dream! Made with a variety of fresh vegetables, tender slices of sashimi, and a tangy soy-based wafu dressing, it's highly customizable and ready in less than 15 minutes!

Course Dinner, Lunch, Salads, Sides

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Pescatarian, Raw

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Chilling time 3 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 514kcal

Author Yuto Omura

Equipment

• Yukihira saucepan

Ingredients

Homemade Wafu Dressing

• 1 tbsp Japanese soy sauce (koikuchi shoyu)
• 1 tbsp mirin
• 1 tsp sugar
• ½ tbsp toasted sesame oil
• ½ tbsp olive oil
• ½ tbsp toasted white sesame seeds
•  
  ½ tsp garlic paste
• ½ tsp lemon juice
• 1 pinch ground white pepper

Salad Ingredients

•  
  30 g baby leaf spinach
• 150 g mixed leaf lettuce
• 1 avocado
• 100 g mini tomatoes
•  
  200 g sashimi-grade fish salmon, tuna, yellowtail etc thinly sliced

Metric – US Customary

Instructions

• First, heat 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and 1 tsp sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
  
• Transfer the mixture to heatproof jug or bowl.
  
• Slowly pour in the ½ tbsp toasted sesame oil and ½ tbsp olive oil while whisking vigorously. Once emulsified, add ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch ground white pepper. Mix and store in the fridge until use.
  
• Place 30 g baby leaf spinach and 150 g mixed leaf lettuce in a bowl. Cube 1 avocado and half 100 g mini tomatoes, then scatter them around the bowl.
  
• Arrange 200 g sashimi-grade fish on the top. Whisk or shake the dressing before pouring. Pour the dressing over the salad right before serving, mix well and enjoy!
  

Notes

Store dressing in a sealed container in the refrigerator for up to 1 week.

Nutrition

Calories: 514kcal | Carbohydrates: 21g | Protein: 25g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 72mg | Sodium: 512mg | Potassium: 1229mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7399IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

The post Sashimi Salad (with Homemade Japanese Wafu Dressing) appeared first on Sudachi.