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Ingredients
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Rice & Seasoning
Tuna & Marinade
Kimchi Marmalade & Sauce
Vegetable Toppings
Finishing & Garnish
Method
Rice & Seasoning
- 1
Wash and Cook Rice
Rinse 2 cups short-grain rice under cold water until the rinse runs mostly clear (about 3–4 rinses). Drain and combine with 500 ml water in a rice cooker or a heavy pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.
- 2
Season Rice
While rice rests, warm 1.5 tbs rice vinegar, 1 tsp sugar and 1 tsp fine sea salt in a small saucepan or microwave until combined (no need to boil). Gently fold the seasoning into the hot rice with a rice paddle or spatula, taking care not to mash the grains. Fold in 4 tbs toasted shredded nori and 1 tsp sesame oil. Keep rice covered and warm.
Tuna & Marinade
- 3
Prepare Tuna
Trim the bluefin tuna loin of any sinew and pat dry. Slice 350 g into 1/4–1/2 inch cubes or sashimi slices depending on preference.
- 4
Marinate Tuna
In a bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 tbs finely sliced scallions, 1 tbs toasted sesame seeds and 1 tsp black pepper. Gently toss the tuna with the marinade and refrigerate for 5–10 minutes (do not over-marinate; the tuna should remain fresh-tasting). Reserve any remaining marinade to finish if desired.
Kimchi Marmalade & Sauce
- 5
Make Kimchi Marmalade
Heat 1 tsp neutral oil in a small skillet over medium heat. Add 200 g chopped kimchi and cook, stirring, 3–4 minutes until softened and slightly caramelized. Add 2 tbs kimchi brine, 2 tbs gochujang, 1 tbs honey and 1 tsp rice vinegar. Reduce heat to low and simmer 2–3 minutes until glaze-like. Taste and adjust sweetness/heat (add a touch more honey or brine). Remove from heat and keep warm.
Vegetable Toppings
- 6
Prepare Quick-Pickled Cucumber
Toss julienned cucumber (1/2 cup) with a pinch of salt and let sit 5 minutes, then squeeze out excess liquid. Set aside.
- 7
Sauté Carrot & Mushrooms
In a skillet over medium heat, add 1 tsp sesame oil. Sauté julienned carrot (1/2 cup) 1–2 minutes just to soften, remove and keep warm. In same skillet add a touch more oil if needed and sauté sliced shiitake mushrooms (1 cup) with 1 tsp minced garlic and 1 tbs soy sauce until mushrooms are tender and browned, ~3–4 minutes. Season with a pinch of salt and set aside.
- 8
Prep Blanched Greens & Sprouts
Blanch 1 cup spinach and 1 cup bean sprouts in boiling salted water 30–60 seconds each. Immediately transfer to an ice bath, drain and squeeze out excess water. Toss each with 1 tsp sesame oil and a pinch (about 1/8–1/4 tsp) of salt. Set aside.
Assembly & Finish
- 9
- 10
Add Kimchi Marmalade & Garnish
Spoon 1–2 tbs kimchi marmalade onto each bowl near the tuna (adjust to taste). If using, place an egg yolk or soft-cooked egg on top of each bowl. Drizzle a little reserved tuna marinade or 1 tbs citrus soy over the tuna, and finish each bowl with 1 tsp toasted sesame oil, extra toasted sesame seeds (about 1 tbs divided), and 2 tbs thinly sliced scallions.
- 11
To Serve
Serve immediately while rice is warm. To eat, mix the tuna, kimchi marmalade, vegetables and rice together so flavors combine. Provide extra gochujang or soy on the side for guests who want more heat or salt.