Rice with Tuna and Tomato 311kcal / per person

recipes

category RiceSee the Related Food Category Page
recipe number 00245
cooking time 20 minutes
comment Seafood bowl with raw seafood is one of the popular donburi dishes. This is a bowl using tuna and tomato.
image Marinate the tuna in soy sauce-based sauce with wasabi. Enjoy the rice and the topping together.
Cooked rice 280 g
Tuna 100 g
Tomato, parboiled, peeled and seed removed
Not essential, if not available.
100 g
(A) Soy sauce 1 tsp
(A) Mirin 1/3 tsp
(A) Wasabi paste to taste
(A) Olive oil
Not essential, if not available.
1/2 tsp
Toasted sesame seeds 2/3 tsp
Roasted nori laver (chopped) to taste
Green perilla leaves 2 g

Cut the tuna and the tomato into 1-cm cubes. Remove the stems of the green perilla leaves and cut into thin cuts (hoso-giri).

Mix the (A) soy sauce, mirin and wasabi paste in a bowl. Slowly drizzle the (A) olive oil into the bowl and mix well.

Add the tuna and the tomato to the bowl and toss them in the sauce. Place the rice in a serving bowl and sprinkle with the sesame seeds and the nori seaweed. Put the tuna mixture on the rice and top with the julienned green perilla leaves.

technique Although the tuna and the tomato are delicious enough, the nori laver, the green perilla leaves and the sesame seeds enhance the flavor. Use these garnishes if possible.
  1. Cut the tuna and the tomato into 1-cm cubes. Remove the stems of the green perilla leaves and cut into thin cuts (hoso-giri).
  2. Mix the (A) soy sauce, mirin and wasabi paste in a bowl. Slowly drizzle the (A) olive oil into the bowl and mix well.
  3. Add the tuna and the tomato to the bowl and toss them in the sauce. Place the rice in a serving bowl and sprinkle with the sesame seeds and the nori seaweed. Put the tuna mixture on the rice and top with the julienned green perilla leaves.