Tuna Rice Bowl with Vegetables

Nutrition · per serving

Steps

1. 1

   Rinse the rice in a sieve under cold water until the water runs clear, then place it in a small pot with water (210 ml) and salt and bring to a boil, covered.

   150 g Short-grain Rice (e.g., Sushi or Round Grain)210 ml Water for Boiling1/4 tsp Salt
2. 2

   Once the rice is boiling, reduce the heat to very low and let it simmer gently for 10–12 minutes until the water is absorbed; then remove from heat and let it rest, covered, for 6 minutes.

   150 g Short-grain Rice (e.g., Sushi or Round Grain)210 ml Water for Boiling
3. 3

   While the rice is cooking, pat the tuna steaks dry and mix the marinade of tamari, sesame oil, grated ginger, and garlic in a shallow dish; lightly marinate the tuna in it for 5–10 minutes (no longer than 15 minutes).

   300 g (2 x ~150 g) Fresh Tuna Steaks (Sushi/Sashimi Quality Recommended)2 tbsp Tamari or Gluten-Free Soy Sauce1 tbsp Sesame Oil1 tsp Freshly Grated Ginger1 small clove (optional) Garlic, Finely Chopped
4. 4

   Prepare the vegetables: cut the cucumber and carrot into sticks, slice the spring onions into rings; lightly toast the sesame seeds in a dry pan until fragrant.

   1/2 medium (approx. 100 g) Cucumber, Cut into Thin Sticks1 medium (approx. 80 g) Carrot, Cut into Thin Sticks or Julienne2 stalks Spring Onions, Cut into Thin Rings1 tsp Sesame Seeds, Toasted
5. 5

   For the sauce, vigorously mix lemon juice, rice vinegar, mirin or sugar, neutral oil, and pepper; taste and add 1/2 tsp tamari if needed.

   2 tbsp Lemon Juice (Fresh)1 tsp Rice Vinegar or Mild White Wine Vinegar1 tsp Mirin or Light Sugar (if unavailable: 1/2 tsp Sugar)1 tbsp Neutral Oil (Canola or Vegetable Oil)to taste Pepper2 tbsp Tamari or Gluten-Free Soy Sauce
6. 6

   Preheat a non-stick pan over high heat, add 1 tsp neutral oil (from 17) to the pan, and sear the tuna steaks for 30–45 seconds on each side for a pink center (for fully cooked: 1.5–2 minutes per side). Remove and let rest for 1–2 minutes.

   1 tbsp Neutral Oil (Canola or Vegetable Oil)300 g (2 x ~150 g) Fresh Tuna Steaks (Sushi/Sashimi Quality Recommended)
7. 7

   Slice the tuna thinly; fluff the rice lightly with a fork and divide it between two bowls.

   300 g (2 x ~150 g) Fresh Tuna Steaks (Sushi/Sashimi Quality Recommended)150 g Short-grain Rice (e.g., Sushi or Round Grain)
8. 8

   Arrange the cucumber, carrot, and spring onions decoratively on the rice, place the tuna slices on top, drizzle everything with the lemon-umami sauce, and sprinkle with toasted sesame seeds and chili flakes.

   1/2 medium (approx. 100 g) Cucumber, Cut into Thin Sticks1 medium (approx. 80 g) Carrot, Cut into Thin Sticks or Julienne2 stalks Spring Onions, Cut into Thin Rings300 g (2 x ~150 g) Fresh Tuna Steaks (Sushi/Sashimi Quality Recommended)2 tbsp Lemon Juice (Fresh)1 tsp Rice Vinegar or Mild White Wine Vinegar1 tsp Mirin or Light Sugar (if unavailable: 1/2 tsp Sugar)1 tbsp Neutral Oil (Canola or Vegetable Oil)1 tsp Sesame Seeds, Toasteda pinch Optional: Chili Flakes
9. 9

   Serve immediately; note on doneness: a pink center is tender and typical for this bowl, check temperature according to personal safety needs (see pregnancy notes).

Origin & History

Fish and rice bowls are modern interpretations of traditional Japanese components like donburi and sashimi. These bowls combine quickly prepared rice with fresh fish, vegetables, and flavorful dressings and have gained international popularity since the 2000s.