Mashed Tuna Sashimi Rice Bowl
This simple rice bowl made with mashed tuna is quick, easy and satisfying, the perfect dish for a week-night dinner. I also include my own delicious homemade negitoro don sauce that you can whip up in just a few minutes!
what you'll need:
» tuna sashimi
» salmon sashimi
» cooked rice
» spring onion
» shiso leaves (perilla)
» shredded nori
» sesame seeds
for the sauce:
» soy sauce
» dashi liquid
» sesame oil
Heat the sake and mirin in a small saucepan and allow to boil for 30 seconds.
Add sugar & dashi
Reduce the heat to low and add the sugar and dashi to the pan. Simmer and mix until the sugar is dissolved.
Add soy sauce & sesame oil
Turn off the heat and mix in the soy sauce and sesame oil. Pour into a heatproof bowl and leave to cool for 10 minutes.
Cut the tuna and salmon
Cut the sashimi grade tuna and salmon into thin strips.
Finely dice the tuna and salmon by making a rocking motion with your knife. Repeat in different directions until a "mince" is formed.
Dish up the cooked rice and top each portion with finely sliced shiso leaves, spring onion and nori.
Place the negitoro on top and sprinkle with spring onions. You can also add sliced cucumber and a blob of wasabi.
Pour the sauce around the dish and mix well before eating. Enjoy!
FULL RECIPE »
See the full post for recipe quantities and more information about this dish!
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