Tekone Sushi Marinated Tuna Rice Bowl

Ease:: Medium
Serves:: 4
Prep time:: 30 minutes
Cook time:: 10 minutes
Total time:: 40 minutes

Tekone sushi gets its name from the words for “kneading or mixing by hand”. Combining sashimi grade tuna and then marinating in a soy and mirin based sauce gives this dish its unique flavour. No need to add any extra soy sauce for this sushi dish. Try making tekone sushi the next time you have a hankering for sushi.

Ingredients

500g sashimi grade raw tuna

1 tbsp mirin

1 tbsp cooking sake

3 tbsp soy sauce

sushi rice for 4 people, around 150-200g per serving

**to serve:**

3 shiso perilla leaves

1 tbsp sesame seeds

sushi ginger

2 tbsp kizami shredded nori seaweed, optional

Method

Prepare the marinade: Mix 1 tbsp mirin, 1 tbsp cooking sake, and 3 tbsp soy sauce in a small sauce pan and put on medium heat. Once it starts to simmer, reduce the heat to medium-low and allow to simmer for about 5 minutes. This will help the alcohol evaporate and thicken the marinade. Set aside to cool down the marinade.

Cut the tuna into slices: Slice 500g tuna into small bite sized pieces, and then in a bowl combine the tuna and the marinade. Allow to marinate in the fridge for 15-30 minutes.

Prepare the sushi rice: Feel free to prepare according to your own preferred method, or use [our recipe here](https://www.japancentre.com/en/recipe/15-how-to-make-japanese-rice-and-sushi-rice).

When the sushi rice is ready, place into bowls, and top with the marinated tuna: Slice 3 shiso perilla leaves into thin strips, and top the bowls with the leaves, 1 tbsp sesame seeds, and place the sushi ginger on the side. Optionally, you can also top with some kizami shredded nori seaweed. Feel free to slightly mix the ingredients all together.