Negitoro (raw tuna and onion) rice bowls

Raw fish in Japanese cuisine is not only served as sashimi. While the fish may be the main focus, the spring onion, shiso, nori, sesame and wasabi that come along with it are more than just garnishes in this dish, they are the key to transforming a few slices of good-quality fish into a meal.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 400 g sashimi-grade tuna
• 4 thin spring onions, thinly sliced
• 8 cups freshly cooked short-grain rice, still warm
• 1 Lebanese cucumber, thinly sliced
• 4 shiso leaves, thinly shredded, to serve
• 1 tsp wasabi, to serve
• 1 tbsp toasted sesame seeds, to serve
• 1 sheet nori, finely shredded, to serve
• 4 lime wedges, to serve

For the tuna marinade

• 3 tbsp sake
• 2 tbsp mirin
• 3 tbsp soy sauce

Marinating time: 10 minutes.

Instructions

1. Combine the sake and mirin for the marinade in a small saucepan, then bring to the boil. Boil for 1 minute, then remove from the heat. Stir through the soy sauce, then pour the prepared marinade into a medium bowl and allow to cool to room temperature. Finely chop the tuna, then combine with the cooled marinade. Marinate for 10 minutes before using. Stir through the spring onions.
2. To serve, divide cooked rice between four serving bowls, then top with the marinated tuna, spooning over any extra leftover marinade on top. Add a few slices of cucumber, some shredded shiso, a small dollop of wasabi, then sprinkle with sesame seeds and nori. Serve lime wedges on the side.

Photography by Jiwon Kim.

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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.

Stream free On Demand

Bang for Your Buck

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G