This dish is very easy to make and always a crowd pleaser. Once you get a block of very fresh tuna, all you have to do is to make sushi rice, slice and marinade tuna, get other small components ready and just assemble. The marinating time of tuna should be just up to 15 – 20 minutes. If it’s marinated too long, it will start to “cook” the tuna and the color could get a bit too dark. I like to make the sushi rice by adding 16 Multi Mixed Grains for more complex flavor, texture, and beautiful color in the sushi rice, but you can make it without, too. Whenever I make this dish for friends, it disappears in a matter of moments!
EquipmentKamado-san (3 rice-cup size)
Servings5 - 6
- 3 rice cups (540 ml) short grain rice, rinsed
- 2 1/2 cups (600 ml) water
- 2 packets 16 Multi Mixed Grains (optional; if you make the rice without the mixed grains, reduce the water amount by 1/4 cup or 60 ml)
For sushi-zu/ rice vinegar seasoning
For Tuna Marinade
- 1/4 cup plus 2 tablespoons (90 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1 tablespoon raw brown sugar
- 1 1/2 pounds (650 g) sashimi grade tuna, cut into bite-size slices
- 2 tablespoons toasted sesame oil
- 1 oz ginger, cut into very fine threads
- 2 tablespoons roasted golden sesame seeds
- 1 watermelon radish (can substitute with 3 – 4 red radish), julienned
- Finely minced chives to serve
- Shredded nori (toasted seaweed) to serve
- Wasabi (freshly ground or paste from a tube) to serve
- Combine the rice and the water in Kamado-san, and add the mixed grains. Let the rice mixture soak for 20 – 30 minutes.
- Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside.
- Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan. Bring to a simmer over medium-high heat. Turn down the heat and let it simmer for a few minutes. Remove from the heat and let it cool down, then keep refrigerated until ready to use.
*Option: Substitute 2 tablespoons of soy sauce with ayu fish sauce for more complexity and umami flavors.
- Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Remove both lids of Kamado-san, and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. Transfer the rice to a large serving platter and let the rice cool down for 10 – 15 minutes.
- Meanwhile, combine the tuna, the marinade and the sesame oil in a bowl. Mix well and let the tuna marinade in refrigerator for 10 – 15 minutes. Drain (save some marinade in a small bowl for service; optional).
- Cover the rice with ginger and sesame, followed by the tuna and radish. Sprinkle chives and nori for garnish.
- Serve into individual bowls at the table with the wasabi and saved marinade (optional) on the side.
So good especially with daikon miso soup.