msc_ecolabel

Japanese marinated tuna rice bowl

Prep time 45 mins
Cooking Time 30 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Yellowfin tuna
  • 150 g sushi rice
  • 2 tbsp white sesame seeds
  • 4 tbsp (salty) soya sauce
  • 2 tbsp mirin (Japanese rice wine)
  • 2 tbsp sake (or 1 tbsp mitsukan and 1 tbsp water)
  • 150 g MSC certified yellowfin tuna fillet, thinly sliced
  • 1 spring onion, in rings
  • ½ sheet nori, torn into large pieces
  • Wasabi
  • Salt
  1. Rinse the rice four times using cold running water. Drain the rice, then set aside for 20 minutes.
  2. Meanwhile fry the sesame seeds in a dry frying pan over medium heat until golden. Remove the seeds from the pan and set aside.
  3. Put the rice in a cooking pot. Add an equal amount of water (to the rice) and a pinch of salt. Bring to a boil, cover and allow the rice to simmer gently for 15 minutes. Now turn off the heat and allow the rice to stand with the lid on for 15 minutes. Allow the rice to cool slightly.
  4. Mix the soya sauce with the mirin and the sake. Marinate the tuna in this mixture for 2-3 minutes. Remove the tuna from the marinade.
  5. Serve the rice in a bowl and top with the spring onion and nori. Add a layer of marinated tuna and garnish with a sprinkling of sesame seeds.
  6. Serve with wasabi.
Photo credit: David Loftus

Ingredients

Method

  • 150 g sushi rice
  • 2 tbsp white sesame seeds
  • 4 tbsp (salty) soya sauce
  • 2 tbsp mirin (Japanese rice wine)
  • 2 tbsp sake (or 1 tbsp mitsukan and 1 tbsp water)
  • 150 g MSC certified yellowfin tuna fillet, thinly sliced
  • 1 spring onion, in rings
  • ½ sheet nori, torn into large pieces
  • Wasabi
  • Salt
  1. Rinse the rice four times using cold running water. Drain the rice, then set aside for 20 minutes.
  2. Meanwhile fry the sesame seeds in a dry frying pan over medium heat until golden. Remove the seeds from the pan and set aside.
  3. Put the rice in a cooking pot. Add an equal amount of water (to the rice) and a pinch of salt. Bring to a boil, cover and allow the rice to simmer gently for 15 minutes. Now turn off the heat and allow the rice to stand with the lid on for 15 minutes. Allow the rice to cool slightly.
  4. Mix the soya sauce with the mirin and the sake. Marinate the tuna in this mixture for 2-3 minutes. Remove the tuna from the marinade.
  5. Serve the rice in a bowl and top with the spring onion and nori. Add a layer of marinated tuna and garnish with a sprinkling of sesame seeds.
  6. Serve with wasabi.
Photo credit: David Loftus
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