Seared Tuna Donburi Bowl
Known for its unique flavour, texture and versatility, tuna steals the show in this flavourful recipe.
Ingredients
Rice
- 1 cup white short grain rice
- 1½ cups boiling water
- 1½ Tbsp rice wine vinegar
- 2 tsp sugar
- ½ tsp salt
Tuna
- 300 g fresh tuna loin
- 3 Tbsp white sesame seeds
- 1 drizzle oil
To Serve
- ½ cup edamame beans
- 2 radishes thinly sliced
- ½ avocado diced
- 1 pack seasoned seaweed thinly sliced
- 30 g pickled ginger
- 2 Tbsp soy sauce
Instructions
- Before you start, bring a full kettle to the boil.
- Combine rice and boiling water measure in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Meanwhile, mix together vinegar, sugar and salt in small bowl until dissolved. Once rice is cooked gently stir through vinegar mixture and leave for a further 10 minutes with the lid on.
- Add edamame to a heat-proof bowl and pour over boiling water. Leave to cook for 10 minutes before draining and season with salt. Set aside for later.
- Prep radish, avocado and seaweed. Set aside for later.
- Pat tuna dry and trim into neat loin if necessary. Season lightly with salt and sprinkle with sesame seeds, pressing down to ensure they stick.
- Heat oil in a non-stick fry-pan on medium-high heat. Sear tuna for 30-40 seconds on each side, until lightly seared on all sides.
- Thinly slice tuna.
- Serve rice topped with tuna and garnishes. Serve sauce for dipping on the side.
Notes
This recipe is also great with fresh salmon.
If you’d like to have another sauce with your donburi bowl, we recommend Kewpie Deep Roasted Sesame Dressing, wasabi mayo (2 Tbsp mayo + 1 tsp wasabi), teriyaki sauce or soy sauce.
