Tekkadon (Seared Tuna Rice Bowl with Wasabi and Pickled Ginger)
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Ingredients
- 500 g fresh tuna steaks
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- 2 tsp wasabi paste
- 20 g pickled ginger
- 300 g sushi rice
- 2 spring onions, sliced
- 2 nori sheets
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 37.2 g
- Carbohydrate
- 63 g
- of which sugars
- 2.8 g
- Fat
- 1.3 g
- of which saturates
- 0.4 g
- Fibre
- 2 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack, then stir through 1 tbsp of the rice vinegar while it is still warm and leave to cool to room temperature.
- 2
Pat the tuna steaks dry and season. Heat a dry non-stick frying pan over a high heat and sear the tuna for 45-60 seconds on each side, so the outside is browned and the centre stays pink and warm.
- 3
Rest the tuna for 2 minutes, then slice thickly against the grain.
- 4
Mix the soy sauce, mirin and remaining rice vinegar in a small bowl for dipping.
- 5
Shred the nori sheets with scissors.
- 6
Divide the rice between four bowls, fan the sliced tuna over the top and scatter with the nori, spring onions and pickled ginger.
- 7
Add a small dab of wasabi paste to each bowl and serve with the soy dip on the side.
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