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Duke Don （Marinated Tuna Rice Bowl)

No cook involved!
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Prep Time 20 minutes
Rice cooking 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Soy Sauce Rice
  • 2 cups rice ※Japanese rice cup is 180 ml
  • 2 cups −2tbs water
  • 1 tbs soy sauce
  • 1 tbs Mirin
  • 1 piece Kombu
Marinade
  • 2 tbs soy sauce
  • 2 tbs Mirin
Other ingredients
  • 200 g Sashimi grade flesh tuna
  • Nori seaweed
  • saseme seeds
with avocado
  • ½ avocado
  • 2 ts Sushi vinegar

Equipment

  • rice cooker or pot
  • bowl

Method
 

Soy Sauce Rice
  1. Rinse your rice then put it in a rice cooker bowl, add in a piece of Kombu kelp, 1 tablespoon of soy sauce and mirin.
    Give it a nice stir, and cook in a rice cooker on a normal mode.
Marinade
  1. Put your say sauce and mirin in a heat-proof bowl, cook in a microwave until bubbling for 1 minute on 600w.
    Put a couple of slices of ginger, to give it refreshing aroma.
    Chill on an ice bath.
Assemble
  1. Slice tuna diagonally, like shaving. 
    It's going to season well and easy to eat. 
  2. Marinate tuna in chilled marinade for a while. It doesn't have to be long, because the longer you marinate, the more moisture draws out.
    A couple of minutes is enough.
  3. Take out kombu kelp and transfer as much rice as you want.
    200~250g for young people who's daily activity is high. Adjust the amount to your age and daily activity.
  4. Line tuna on top of each other, and crack Onsen Tamago on top. 
    Top with crumbled nori seaweed and sesame seeds, if you wanted to.
    Drizzle the just a little bit of marinade to season.
With avocado
  1. I would like to eat with avocado, because it tastes so good!
    Cut your tuna into dice, and dice avocado as well.
  2. Drizzle a little bit of my homemade sushi vinegar to your rice.
    It's that easy if you want to make sushi in an individual bowl. My son wants his rice normal, but I want it vinegary. 
    Toss in the prepared ingredients in the marinade, and spoon it onto your rice.
    Top with Onsen Tamago, Nori and sesame seeds.