Tekkadon - Japanese Tuna Rice Bowl

Ingredients

• 300g (10.5 oz) sushi-grade tuna, thinly sliced 300g (10.5 oz) sushi-grade tuna, thinly sliced
• 2 cups (470ml) cooked Japanese short-grain rice 2 cups (470ml) cooked Japanese short-grain rice
• 1 small cucumber, thinly sliced 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 2 tablespoons pickled ginger 2 tablespoons pickled ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Divide the cooked rice into serving bowls.
2. 2.
   Arrange the sliced tuna, cucumber, and avocado on top of the rice.
3. 3.
   Sprinkle pickled ginger over the ingredients.
4. 4.
   Drizzle soy sauce over the bowl.
5. 5.
   Garnish with sesame seeds and nori seaweed.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Tuna — Ensure you use sushi-grade tuna for the best quality and flavor. It should be fresh, firm, and have a vibrant color.
• Rice — Use Japanese short-grain rice, also known as sushi rice, for its sticky texture that pairs well with the tuna.
• Avocado — Choose a ripe avocado that is slightly soft to the touch but not mushy. It should be easy to slice and have a creamy texture.
• Pickled ginger — Look for pickled ginger in Japanese or Asian grocery stores. It adds a tangy and refreshing element to the dish.
• Nori seaweed — Cut the nori into thin strips or use pre-cut nori sheets for a decorative touch and added umami flavor.

Tips & Tricks

• For an extra kick of flavor, drizzle some spicy mayo or sriracha sauce over the Tekkadon.
• Experiment with different toppings such as thinly sliced radishes, scallions, or tobiko (flying fish roe) to add additional textures and flavors.
• If you prefer a milder taste, soak the sliced onions in cold water for a few minutes before adding them to the dish to reduce their sharpness.
• To make the dish more filling, consider adding a soft-boiled egg or a side of miso soup.
• Use a sharp knife to slice the tuna thinly and evenly for the best presentation.

Serving advice

Serve Tekkadon immediately after assembling to ensure the freshness of the ingredients. It is traditionally enjoyed as a main course for lunch or dinner. Pair it with a bowl of miso soup and a side of pickled vegetables for a complete Japanese meal experience.

Presentation advice

Arrange the tuna slices in an overlapping pattern on top of the rice to create an eye-catching display. Garnish with sesame seeds and nori seaweed for added visual appeal. Serve the Tekkadon in beautiful Japanese ceramic bowls to enhance the overall presentation.