Restaurant Style Marinated Tuna for Rice Bowls

Restaurant Style Marinated Tuna for Rice Bowls

Marinate the tuna while it's still fresh, then serve over rice for a hearty flavor.


Tuna sashimi or block
as desired
For the sauce:
2 tablespoons
2 tablespoons
*Soy sauce
3 tablespoons
Shiso leaves
as needed
Shredded nori seaweed
to taste
Toasted white sesame seeds
to taste
to taste


1. Add the sake and hon-mirin to a small pot and bring to a boil to burn off the alcohol. Allow to cool.
2. Cut the tuna into bite-sized pieces. Remove the stem of the shiso leaves and mince.
3. Once the ingredients from Step 1 have cooled, mix in the soy sauce, then add the tuna from Step 2. Wrap in plastic wrap and let marinate in the refrigerator for 1 hour.
4. Turn over once to allow both sides to marinate. Add some rice to a bowl, sprinkle in the nori, then add the tuna and shiso. Top with black pepper and it's complete.
5. Please serve with wasabi.

Story Behind this Recipe

I had a similar dish in Tokyo that was really delicious, so I asked the chef about it. His response was that the flavor of the tuna changes completely depending on the tuna used, so I couldn't recreate the flavor. Well, that's what he said, but this is good enough for me!