Paitan Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear. Cook rice according to package instructions or in a rice cooker for 3 cups cooked rice (about 1.5 cups uncooked).

While rice is hot, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Gently fold the vinegar mixture into the cooked rice; spread the rice in a shallow bowl to cool slightly (5–10 minutes). Keep covered and warm until assembly.

Bring a medium pot of water to a rolling boil. Gently lower 4 large eggs into the water and boil for 7 minutes for jammy centers. Start a bowl of ice water.

Immediately transfer eggs to the ice water to stop cooking; cool for 5 minutes. Gently peel the eggs.

In a jar or shallow container, mix 1 tbsp soy sauce, 1 tbsp mirin, 3 tbsp water, and 1 tsp sugar until dissolved. Submerge peeled eggs in the marinade; refrigerate for at least 4 hours, preferably overnight, turning once if possible. Reserve marinade for occasional brushing or additional seasoning.

Trim and pat dry the tuna. Slice into 1/4–1/2-inch cubes or thin sashimi slices depending on preference.

In a bowl, whisk 2 tbsp light soy sauce, 1 tbsp mirin, 1 tsp sesame oil, and 1 tbsp toasted sesame seeds. Add tuna and toss gently to coat. Let sit 5–10 minutes to absorb flavors.

If using, sprinkle shredded nori or furikake over the tuna just before assembly.

Thinly slice the English cucumber into half-moons or matchsticks. Lightly salt (about 1/4 tsp) and let sit 5 minutes, then squeeze out excess moisture using a paper towel or clean cloth.

Trim and thinly slice scallions on a bias; separate whites and greens if you prefer using whites in the tuna mix and greens as garnish.

Prepare fresh ginger: if using pickled ginger (gari) have it ready; if using fresh, julienne thinly. Reserve 2 tbsp of pickled or julienned ginger per bowl.

Make the finishing sauce by mixing 3 tbsp mayonnaise with 1 tsp sriracha (optional) and 1 tsp toasted sesame oil. Taste and adjust — add a splash of soy sauce if you want more saltiness.

Warm the reserved egg marinade briefly if desired and brush a little over the peeled eggs for extra color and flavor when serving.

Divide the seasoned rice evenly into 4 bowls (about 3/4 cup rice per bowl if serving 4; adjust if serving size differs).

Arrange the marinated tuna on top of the rice in one section of each bowl (about 2.5 oz tuna per serving).

Place a portion of sliced cucumber beside the tuna, and add 1 marinated egg (halved) to each bowl.

Add a small mound of pickled or julienned ginger and scatter sliced scallion greens over the top.

Drizzle the mayonnaise-sriracha sauce over the tuna or around the bowl. Sprinkle additional toasted sesame seeds and a pinch of furikake or shredded nori if desired.

Serve immediately so tuna is chilled and rice is slightly warm. Provide extra soy sauce, sriracha, or sesame oil at the table for individual adjustment.