Also known as tekka don, this fresh tuna bowl is loaded with all kinds of great omegas and fats to feed your brain…
Donburi is a catch-all term for a Japanese dish of rice, usually served in a bowl, with a protein on top. It can be chicken, prawn tempura, beef – just about anything – but in our case we went with the tuna bowl (a.k.a. tekka don).
Living on the coast it’s easy to find great sashimi tuna that was caught regionally. We popped over to our local fish mongers to grab a nice piece that was caught, trimmed and flash frozen just a few days ago. If you live away from the coast, you can still usually find good tuna belly frozen at a Japanese deli. If you don’t have a Japanese deli, ask at a sushi restaurant and they will usually send you in the right direction.
5 ounce piece of sashimi grade tuna or tuna belly, frozen
1 cup sushi rice, rinsed
1/2 avocado, sliced
1 green onion, chopped finely
1 tbsp of seasoned rice vinegar
tsp of toasted sesame seeds
toasted sesame seed oil
Tamari (soy) sauce
To make the rice, combine rice with 1 1/4 cups of water in pot, place it over HIGH heat and bring it to a boil. Once boiling, take lid off and stir it all – then put the lid back on and drop the heat to LOW and let it cook for 25 minutes. Remove from heat, fluff with a fork and add rice vinegar. Let stand for 5 minutes.
Pull tuna out of the freezer about 90 minutes before you start your rice. Once your rice is boiling, chop the tuna into small, half-inch squares (this works best when the tuna is still slightly frozen). Place the chopped tuna in bowl, add a pinch of sea salt and sesame oil and stir to combine.
When the rice is ready and has been removed from the heat, add a pinch of green onion and some slices of nori to the tuna. Mix to combine everything.
Put the warm sushi rice in a bowl and press a small indent in it to make a little volcano-looking thing. Drizzle a little tamari over top and then spoon the tuna into the indent. Place avocado beside the rice and add a dollop of sambal. Lightly drizzle some more sesame oil over everything, then sprinkle with sesame seeds and more green onions and serve.