Photograph of the finished Tekkadon

Japan · Cơm cá ngừ sống Tekkadon

Tekkadon

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Tuna Tuna 1.1 lb
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Wasabi Wasabi 0.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sugar Sugar 1.1 oz

Method

  1. 1 Cook the rice until sticky, then mix it hot with rice vinegar, sugar, and salt. Fan the rice to make it glossy and cool it down quickly.
  2. 2 Choose fresh tuna fillets and keep them chilled until slicing.
  3. 3 Slice the fish into pieces about one centimeter thick, using a very sharp knife to make a single, decisive cut.
  4. 4 Scoop the vinegared rice into a bowl, then sprinkle shredded nori seaweed on top.
  5. 5 Arrange slices of tuna to completely cover the rice, place wasabi on the side, and drizzle with soy sauce before eating.
Start cooking