Classic Tuna Rice Bowl (Maguro Don)

A simple, elegant Japanese-inspired rice bowl featuring marinated fresh tuna, a rich raw egg yolk, and crisp scallions over warm steamed rice.

Ingredients

• 300 g sushi-grade raw tuna
• 2 cups steamed white rice
• 2 fresh egg yolks
• 2 tbsp soy sauce
• 2 tbsp chopped scallions
• 1 tsp toasted sesame seeds

Instructions

1. 1Chop the scallions

   

   Finely chop the fresh scallions on a wooden cutting board using a sharp knife. These will be used as a fresh garnish to add a pop of color and mild onion flavor to the finished tuna rice bowls.

   Tip: Use a sharp knife to ensure clean cuts, which prevents the scallions from bruising and keeps them crisp.
2. 2Cube the tuna

   

   Place the fresh raw tuna fillet on a wooden cutting board and slice it into small, uniform cubes. Consistent sizing ensures the fish marinates evenly and provides a better texture when eaten with the rice.

   Tip: Keep the tuna chilled until you are ready to cut it to maintain its firm texture.
3. 3Marinate the tuna

   

   Place the diced tuna into a bowl and pour a small amount of soy sauce over it. Gently mix the tuna with chopsticks to ensure each piece is lightly coated with the sauce.

   Tip: Dont over-marinate; just a light coating is enough to season the fish without overpowering its natural flavor.
4. 4Assemble the bowls

   

   Spoon the marinated diced tuna evenly over bowls of freshly cooked white rice. Make sure to spread the tuna across the surface of the rice so each bite is balanced.

   Tip: Use warm rice; the contrast between the cool marinated tuna and the warm rice is essential for this dish.
5. 5Add yolk and garnish

   

   Carefully place a raw egg yolk in the center of the tuna-covered rice in each bowl. Sprinkle the previously chopped fresh scallions over the top as a final garnish.

   Tip: Use the freshest eggs possible since the yolk will be served raw.

Storage Guidelines

Burn It Off

Frequently Asked Questions