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Ingredients
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Sushi Rice
Tuna Topping
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Place the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook it on the stove in a pot.
- 2
Prepare Vinegar Mixture
In a small saucepan, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt. Heat gently over low flame, stirring until the sugar and salt dissolve. Do not let it boil.
- 3
Season Rice
Once the rice is cooked, transfer it to a large bowl. While the rice is still hot, pour the vinegar mixture over the rice. Gently fold the rice using a spatula or wooden spoon to incorporate the vinegar mixture without mashing the rice. Let it cool to room temperature.
Prepare Tuna
- 4
Slice Tuna
Using a sharp knife, slice the fresh sushi-grade tuna into thin pieces, about 0.5 cm thick. Arrange the slices on a plate.
Assemble Tekka Don
- 5
Serve Rice and Tuna
In a serving bowl, place a generous amount of the prepared sushi rice as the base. Arrange the sliced tuna on top of the rice. Drizzle with soy sauce and add wasabi to taste. Optionally, sprinkle sesame seeds and chopped green onions over the top for added flavor and presentation.