In the event you’re craving a contemporary, flavorful bowl of Japanese-style consolation, my Tuna Bowl is strictly what you want! This easy but scrumptious recipe options contemporary sashimi-grade tuna, seaweed, cucumbers, and candy scrambled eggs, all drizzled with a savory umami do-it-yourself sauce. It’s an easy-to-make dish that saves you cash whereas bringing the colourful style of a sushi bar proper to your kitchen—let’s dive into this tasty creation!
Why I Love This Recipe
I crafted this Tuna Bowl as a fast, wholesome, and scrumptious meal that’s good for anybody craving contemporary sushi flavors with out the excessive value of eating out. This Japanese-inspired rice bowl options tender sashimi-grade tuna, paired with my handcrafted sauce that’s specifically designed to boost the umami of the tuna. I completely love how easy it’s to make at dwelling in underneath 10 minutes, and it tastes simply as contemporary as something you’d get at a sushi restaurant!
With contemporary elements like cucumbers, seaweed, and my Candy Japanese Scrambled Eggs, it’s a light-weight, flavorful meal that’s certain to impress! I additionally love pairing it with a heat bowl of Miso Soup for the last word combo! Belief me, when you make this, you’ll need to hold it in your meal rotation!
Elements
Elements
- Tuna – contemporary sashimi-grade tuna. I like to recommend utilizing mid-grade akami bluefin or yellowfin tuna for this recipe. These grades may be discovered at Asian supermarkets or specialty fish shops. If utilizing frozen, be sure you defrost in response to the directions on the packaging.
- Steamed White Rice – freshly made steamed white rice cooled to heat temperature. May use different rice like brown rice or jasmine rice if most popular.
- Eggs – crushed eggs.
- Dashi – fish broth created from steeping kombu and bonito flakes with boiling water. May use Hondashi combined in water for fast dashi. Base flavors for the eggs.
- Japanese Sake – greatest to boil out the sake in a skillet earlier than utilizing. Usually will are available in a big bottle labeled junmai sake. May substitute with dry sherry wine or Chinese language cooking wine, discovered at native grocery shops or Asian markets. Provides extra umami taste and steadiness out the flavors.
- Sweetener – use your most popular sweetener.
- Cooking Spray Oil – use your most popular bottle or model of cooking oil spray.
- Dried Seaweed – mixture of Dried Seaweed, also called wakame seaweed, that is available in a bag.
- Cucumber – sliced Persian or child cucumbers.
- Inexperienced Onion – chopped inexperienced onion scallions used as a garnish.
- Soy Sauce – low-sodium Soy Sauce most popular. May use tamari for gluten-free. Used for the bottom of the sauce.
- Hondashi – dashi in a concentrated granular type. May use Bonito Flakes however would require an additional step in making the sauce.
- Wasabi – Wasabi Powder or premade Wasabi Paste. For greatest taste, I like to recommend utilizing powder however the tube is way more handy.
🥢 Dashi Professional Tip
For simpler preparation of the dashi, I like to recommend utilizing Hondashi combined with water. This fast tip simplifies the method in making ready the eggs.
🍣 Tuna Be aware
Use Recent Sashimi or Sushi-Grade Tuna, out there at Asian supermarkets labeled ‘for sashimi’. One of these tuna has been ready to eat uncooked.
Important Kitchen Tools
Instructions
Step 1 Rehydrate the dried seaweed by soaking it in water for five minutes. Afterward, squeeze out any extra water and place the seaweed on high of a bowl of rice.
Step 2 Peel the cucumber pores and skin in alternating strokes, then slice the cucumber. Prepare the slices subsequent to the seaweed on high of the rice.
Step 3 For the egg combination, whisk collectively eggs, dashi, Japanese sake, and sweetener in a bowl till nicely mixed.
🌀 Mixing Professional Tip
For the fluffiest texture, use a Hand Mixer to include air into the crushed egg.
Step 4 Coat a frying pan with cooking oil and warmth it over medium-low. As soon as the pan is prepared, pour within the egg combination and gently scramble the eggs with a spatula till fluffy and cooked, about 30-45 seconds. Switch the scrambled eggs on high of the rice.
Step 5 Make the sauce by combining soy sauce, hondashi, and wasabi in a bowl. Stir nicely and put aside.
🥢 Sauce Be aware
In the event you’re utilizing Bonito Flakes within the sauce, merely add them in and allow them to Steep for five Minutes. After that, Pressure the sauce to take away the flakes earlier than utilizing.
Step 6 Pat the tuna dry with a paper towel. Slice the tuna towards the grain into 1/4-inch skinny slices utilizing a pointy knife. Prepare the slices in a single layer on high of the rice, subsequent to the seaweed and cucumbers. Prime with chopped inexperienced onions, drizzle the sauce over the tuna, and serve.
🍽️ Serving Professional Tip
In the event you’re Not Serving the Instantly, it’s greatest to Wait Earlier than Inserting the Tuna on the Rice to stop the recent rice from cooking the tuna.
Recipe Variations
For a easy variation, you possibly can simply swap the tuna for salmon paired with my wealthy, zesty ponzu-based sauce to create a Salmon Bowl that brings a contemporary, tangy twist to the dish. In the event you’re within the temper for one thing with a bit extra texture and taste, attempt utilizing Ahi Poke or Salmon Poke to make a Hawaiian-inspired rice bowl!
Pairing Suggestions
To enrich this sushi bowl, I extremely suggest serving it with my Hiyashi Seaweed Salad or Wasabi Avocado Salad for a refreshing distinction. Pairing it with a bowl of Miso Soup or Clam Miso Soup additionally is extremely really helpful!
Continuously Requested Questions
How do I do know if the tuna is sashimi-grade?
Search for a label on the package deal that particularly states the tuna is Sashimi Use. This ensures it’s secure for uncooked consumption.
How do I put together the rice for this recipe?
Prepare dinner the rice utilizing a rice cooker and serve it contemporary and scorching. Let the rice cool to a touchable temperature earlier than including the tuna slices to make sure the whole lot stays contemporary.
Can I add different toppings to the Tuna Bowl?
Completely! You possibly can customise your bowl by including toppings like edamame peas, dried bonito flakes, and even sliced avocado for further taste.
Can I make this recipe with out the eggs?
Sure, you possibly can simply make this recipe with out the eggs. In the event you choose, you possibly can substitute them with one thing like sliced avocado.
Storage Suggestions
This dish is greatest loved contemporary, however if in case you have leftovers, you possibly can retailer it in an hermetic container for 2-3 days.
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Watch How To Make It
Tuna Bowl
- 1/4 lbs Tuna sashimi grade
- 1 Cup White Rice contemporary and heat
- 1 tsp Seaweed Combine
- 1/2 Entire Cucumber Persian or child, sliced
- 1/2 Stalk Inexperienced Onions chopped
Egg
- 2 Eggs
- 1 tbsp Dashi
- 1 tbsp Japanese Sake
- 2 tsp Sweetener your most popular sweetener
Sauce
- 1 1/2 tbsp Soy Sauce
- 1/8 tsp Hondashi may also use bonito flakes
- 1/8 tsp Wasabi
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Collect all of the elements.
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Soak the dried seaweed in water for five minutes to rehydrate it. After soaking, squeeze out any extra water and place the seaweed on high of a bowl of rice.
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Peel the cucumber in alternating strips and slice it. Place the slices subsequent to the seaweed on high of the rice.
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In a bowl, whisk collectively the eggs, dashi, Japanese sake, and sweetener till nicely mixed.
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Coat a frying pan with cooking oil and warmth it over medium-low. As soon as heated, pour within the egg combination and gently scramble with a spatula till the eggs are fluffy and cooked, about 30-45 seconds. Switch the eggs onto the rice.
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For the sauce, combine soy sauce, hondashi, and wasabi in a bowl. Stir to mix and put aside.
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Pat the tuna dry with a paper towel. Utilizing a pointy knife, slice the tuna towards the grain into 1/4-inch slices. Prepare the slices in a single layer on high of the rice, subsequent to the seaweed and cucumber. Prime with chopped inexperienced onions, drizzling the sauce over the tuna, and serving.
Energy: 350kcal | Carbohydrates: 28g | Protein: 37g | Fats: 10g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Ldl cholesterol: 368mg | Sodium: 1931mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 5mg
*Values Based mostly Per Serving
