Feel like sushi at home but don’t have the 8-10 years to put aside to train to become a sushi chef? I have a super duper easy recipe for you! This is pretty much deconstructed sushi with marinated tuna sitting on top of a bed of rice. In japanese, zuke means to soak or marinate and don is short for donburi and all you need to know about that word is if you see it on a menu, it means awesome. Ok seriously, literally it means ‘bowl’ but essentially any dish with the word ‘don’ on the end means deliciousness on a bed of rice. Katsu-don (crumbed pork cutlet on rice with tonkatsu sauce), gyu-don (marinated beef on rice), oyako-don (marinated chicken and egg on rice). Any questions?
In Japan, donburi dishes are typically served at lunch time and with a bowl of miso soup and a small plate of pickles. Get in…
What you need:
- 200g sashimi grade tuna (you could also use salmon if you prefer or a mix!)
- 5 tbsp soy sauce
- 4 tbsp mirin1 tbsp sesame oil
- 2 egg yolks
- 1/2 thumb size ginger piece, finely grated
- 1/2 sheet of seaweed
- 1 1/2 cups of short-grain rice
- 1 tsp sesame seeds
- 2 spring onions, finely chopped
What to do:
In a small saucepan bring to boil the soy and the mirin. Let it cool to room temperature.
Add the sesame oil, egg yolks and ginger. If you’re freaked out about using raw egg yolks, you can leave them out if you wish however they do help in creating a silkiness and richness to the fish and I promise you, you won’t be able to taste the egg.
Either slice or cube the fish and place in the marinade and pop it in the fridge while you cook the rice.
Rinse the rice until the water runs clear. Put it in a medium saucepan with 1 3/4 cups water. Bring rice to boil. Turn heat to low, cover and simmer between 12-15 mins. For the last 20-30 seconds, turn the heat up to high and then take the rice off the heat at let it sit for 10 mins.
Put the rice in the bowl. Top with the marinated tuna and sprinkle with sesame seeds and spring onion.
Fresh, healthy and satisfying.