Japanese Marinated Tuna Rice Bowl (Maguro Don)

Elevate supermarket tuna into a restaurant-quality meal with this marinated tuna rice bowl, featuring a rich, savory soy marinade and a silky raw egg yolk.

Ingredients

• 300 g sushi-grade tuna block
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp lemon juice
• 2 servings steamed white rice
• 1 fresh egg yolk
• to taste chopped white daikon radish
• to taste chopped scallions
• to taste fresh microgreens
• to taste salt

Instructions

1. 1Salt the tuna

   

   Place the rectangular block of raw red tuna on a tray and sprinkle salt evenly over the surface. Let it sit for twenty minutes to draw out excess moisture.

   Tip: Salting the fish helps to firm up the texture and removes any unwanted fishy odors before marinating.
2. 2Chop the aromatics

   

   Using a sharp chefs knife, finely chop the long green onions on a wooden cutting board. These aromatics will add a sharp, fresh flavor profile that perfectly complements the rich, savory tuna.

   Tip: Ensure your knife is very sharp to get clean cuts and prevent crushing or bruising the vegetables.
3. 3Chop the scallions

   

   Take the fresh green scallions and use a sharp knife to slice them into small circular pieces on a cutting board. Set them aside to use later.

   Tip: Cut the scallions cleanly without crushing them to preserve their vibrant color and crisp texture.
4. 4Mix the marinade

   

   In a clear glass bowl, combine the soy sauce, mirin, rice vinegar, and sesame oil. Whisk the ingredients together thoroughly. Placing the mixing bowl over a water or ice bath keeps the marinade perfectly chilled for the delicate fish.

   Tip: Chilling the marinade is an essential step as it helps maintain the firm, tender texture of the raw tuna while it marinates.
5. 5Slice the tuna

   

   Rinse the salted tuna clean and gently pat it dry. Using a sharp chefs knife, carefully slice the block of raw red tuna into thick, even rectangles.

   Tip: Slicing the tuna into uniform, thick pieces ensures it marinates evenly and provides a satisfying, meaty texture in the bowl.
6. 6Marinate the tuna

   

   Place the freshly cut raw tuna slices into the bowl with the dark soy sauce marinade. Squeeze in some fresh lemon juice, stir gently to coat, and let it sit for thirty minutes.

   Tip: Make sure each slice of tuna is fully submerged in the marinade so it can absorb all the rich, savory flavors.
7. 7Add lemon juice

   

   Squeeze fresh lemon juice directly over the tuna slices currently marinating in the glass bowl. This acidity helps brighten the flavors and tenderizes the tuna as it sits.

   Tip: For the best flavor, use fresh lemon juice rather than bottled; it provides a much cleaner, more vibrant citrus note.
8. 8Prepare the rice base

   

   Once the rice is fully cooked, use a rice paddle to gently fluff the steaming hot grains. Scoop a generous, even portion into your serving bowls to create a warm, pillowy base for the dish.

   Tip: Allowing the scooped rice to cool just slightly in the bowl before adding the fish prevents the tuna from cooking from the residual heat.
9. 9Top with marinated tuna

   

   Carefully lift the marinated tuna slices from the bowl and begin arranging them directly on top of the warm white rice. Layer the glistening, dark red slices to ensure every bite of rice is paired with the flavorful fish.

   Tip: Be gentle when handling the marinated tuna with chopsticks to keep the delicate slices perfectly intact for a beautiful presentation.
10. 10Top with egg yolk

    

    Carefully pour a fresh, vibrant orange raw egg yolk from a small prep bowl onto the very center of the rice bowl, which is already topped with garnishes. This addition provides a rich, creamy element that ties the flavors together.

    Tip: Ensure the egg is fresh, as the yolk will be served raw. Placing it gently in the center makes for a beautiful presentation.

Storage & Consumption

Burn It Off

Frequently Asked Questions