Tekka Don (Tuna over Rice)

A Japanese classic that sushi lovers will love!

Tekka don (or tuna rice bowl) is a classic Japanese dish with marinated tuna sashimi slices over rice. It is a simple and delicious meal that was commonly served during the Meiji period in gambling rooms called tekkaba. Because of this, the dish was very cheap and utilized cheaper and leaner cuts of tuna, like akami (red in color). You will not see expensive cuts like chu-toro or otoro (pink in color) in tekka don, rather you will see these cuts in maguro don.  The dish isn’t particularly unique since it resembles tuna nigiri and poke bowls, but it is a tasty, quick meal to whip up in 20 to 30 minutes.

I ate this dish year in Nara, Japan this year in a quaint restaurant and enjoyed the simplicity of it. Akami tuna is relatively low fat and high protein and is a great source of vitamin B12 and omega-3 fatty acids.

How to purchase safe tuna?

Consuming raw fish will always come with risks. High-risk individuals should not consume it. Be cautious of your tuna’s source and make sure you are purchasing sashimi-grade fish. Sashimi grade is an unofficial term that means the seller states that the fish is safe for raw consumption, based on FDA guidelines. The fish should be frozen for a certain amount of time right after it is caught to kill any parasites. Wild fish is more likely to have parasites than farmed fish. The best tip for purchasing a fish that is to be eaten raw is to buy from a reliable source and read reviews. I did plenty of research on my supplier before purchasing the tuna from them.

How to prepare ahi tuna at home: If the tuna steak arrives frozen, thaw it in the fridge and eat it within 24 hours of thawing. Sanitize cutting boards and knives with boiled water.

For tuna:

• 115 g. or 4 oz. sashimi-grade tuna steak
• 16 g. or 1 tbsp. soy sauce
• 5 g. or 1 tsp. lemon juice
• 10 g. or 2 tsp. mirin
• 1 g. or 1/4 tsp. dashi powder
• 15 g. or 1 tbsp. water

• 158 g. or 1 c. cooked short-grain rice

• wasabi
• chopped green onions
• sesame seeds

Directions:

1. Wash the short grain once and drain the excess water.
2. Combine the rice and water in a rice cooker and cook until done.
3. Transfer the rice to a large bowl and allow to cool for at least 10 min. Add in the remaining sushi rice ingredients and mix together until all ingredients are incorporated. Set aside.
4. In a small saucepan, add the sauce ingredients. Stir and bring to a boil. Set aside to cool.
5. Slice tuna into thin slices and place in a bowl. Pour the sauce over the tuna. Cover and chill in the fridge for 20 to 30 minutes.
6. Add the seasoned rice to a bowl and layer the marinated tuna sliced on top. Top with chopped green onions, sesame seeds, and wasabi. Drizzle on the leftover marinade sauce if desired.

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