A Japanese classic that sushi lovers will love!
Tekka don (tuna rice bowl) is a classic Japanese dish made with marinated tuna sashimi served over rice. Simple yet deeply satisfying, it was commonly eaten during the Meiji period in gambling rooms known as tekkaba. Because of its origins, the dish was inexpensive and typically used leaner, more affordable cuts of tuna such as akami (deep red in color).
You won’t find premium cuts like chū-toro or ōtoro (pink and fatty) in tekka don - those are more commonly featured in maguro don. While the dish isn’t particularly unique and may resemble tuna nigiri or poke bowls, tekka don stands out as a flavorful, no-fuss meal that can be prepared in just 20 to 30 minutes.
I had this dish in 2023 in Nara, Japan, at a quaint local restaurant, and really appreciated its simplicity. Akami tuna is relatively low in fat, high in protein, and an excellent source of vitamin B12 and omega-3 fatty acids.
How to purchase safe tuna?
Consuming raw fish always carries some risk, and high-risk individuals should avoid it. Be cautious about the source of your tuna and make sure you purchase sashimi-grade fish. “Sashimi-grade” is an unofficial term, meaning the seller claims the fish is safe for raw consumption based on FDA guidelines. The fish should be frozen for a specific period immediately after it is caught to kill any parasites. Wild fish are more likely to have parasites than farmed fish. The best tip for purchasing fish intended for raw consumption is to buy from a reliable source and read reviews. I did extensive research on my supplier before purchasing the tuna.
How to prepare ahi tuna at home: If the tuna steak arrives frozen, thaw the fish without packaging in an airtight ice water bath in the fridge. Sanitize cutting boards and knives with boiled water.
Marinated tuna sashimi over sushi rice is a Japanese classic dish, ideal for lunch or dinner.
Wash the short grain rice three times, draining it in between.
Add the drained rice and water in a rice cooker or pot. Soak the rice for 15 minutes.
Bring the pot of rice to a boil over medium heat and turn the heat down to low. Cover the pot and simmer for 15 minutes. Turn off the heat and keep the lid on for an additional 8 minutes.
Fluff the rice and transfer to a large bowl and allow to cool for at least 10 minutes. Add in the remaining sushi rice ingredients and mix together until all ingredients are incorporated. Set aside.
In a small saucepan, add soy sauce, mirin, dashi powder, and water. Stir and bring to a boil. Set aside to cool. Once cooled, add in lemon juice.
Slice tuna into thin slices and place in a bowl. Pour the prepared sauce over the tuna. Cover and chill in the fridge for 20 to 30 minutes.
Servings 1
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a gluten-free version, use tamari instead of soy sauce.