Maguro zuke-don: Raw tuna over rice
As you know, I’m not a big fan of sushi. On an average day, making sushi is far too much work for the home cook to take on: you have to make the rice, flavor it with vinegar, then let it cool, then make each sushi shape by hand, plus you need several different types of fish for credible sushi. It’s expensive, it’s time consuming, who needs it?
But what if you have a craving for raw tuna, but don’t want to go to all the trouble to make sushi? In that case, try this maguro zuke-don recipe, a kind donburi (see also Oyako-don) made by placing sashimi (raw fish – in this case, tuna) over a bowl of normal white rice.
The great thing is that even very lean tuna – which doesn’t make for very good sushi – works quite well in Maguro zuke-don. The result is this easy, quick, and really satisfying dish.
- Raw tuna (Sushi quality): 150 g
- A bunch of Spring onion
- Nori seaweed – one sheet
- Sesame seeds – a sprinking
- Hot white rice – two bowls (Ideally just made before the meal)
for the marinade
- Soy sauce – three tablespoons
- Sake – two tablespoons
- Mirin – one tablespoon
- Wasabi – half a teaspoon
- Make some plain white rice – see recipe here
- Make a sauce for marinading the fish by mixing the soy sauce, sake and mirin in a small pot and bringing them to boil over medium heat.
- Once the sauce starts to boil, turn off the heat and let it cool.
- Slice spring onions and cut Nori seaweed into strips.
- Slice tuna into small pieces.
- Dissolve the wasabi in the cooled marinade sauce.
- Put the sliced tuna in the sauce and marinade it for about 20 minutes.
- Place the cooked rice in a deep bowl – never on a dish!
- Then put the marinade tuna, spring onions and Nori seaweed on top of the rice.
- Sprinkle the sesame seeds as a topping.
click to enlarge
If it seems a bit dry, add the remaining marinade sauce on top.