A fast and easy bowl. 






Skill level

Average: 4.1 (6 votes)


  • 360 g (2 cups) short-grain rice 
  • 4 spring onions, finely chopped 
  • 2 (about 350g) sashimi-grade tuna steaks, finely chopped 
  • 1 tbsp mirin 
  • 2 tsp Japanese salt-reduced soy sauce 
  • 800 ml hot strong green tea 
  • 2 nori sheets (see Note), shredded 
  • 2 tbsp toasted black sesame seeds 
  • Japanese pickles (see Note) and wasabi, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash rice and place in a rice cooker or large saucepan with 525 ml water. Cook according to instructions in rice cooker, or cover pan with a tight-fitting lid and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until cooked; small steam holes should appear on the surface of the rice.

Combine onions, tuna, mirin and soy. Divide rice among 4 bowls. Top with tuna mixture and gently pour over tea. Scatter with nori and sesame seeds, and serve with pickles and wasabi.


• Nori (dried seaweed) are from selected supermarkets and Asian food shops.
• Japanese pickles are available from Japanese food shops.

As seen in Feast magazine, Issue 8, pg83.

Photography by Brett Stevens.