Albacore Zuke Don Recipe

Rinse the rice under cold water until the runoff is mostly clear. Drain and combine rice and 2 1/4 cups water in a rice cooker or a medium saucepan.

If using a rice cooker, cook according to the manufacturer's directions. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

While rice cooks, whisk together rice vinegar, 2 tablespoons rice vinegar, sugar and 1/2 tsp salt until sugar dissolves. Gently fold the seasoned vinegar into the cooked rice with a rice paddle or spatula, fanning if desired to cool and give shine. Keep rice warm.

Prepare the marinade: in a shallow dish combine 1/4 cup light soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp dashi (if using), 1/2 tsp sesame oil and 1/2 tsp sugar. Stir until sugar dissolves.

Pat the albacore slices dry with paper towel. Submerge or lay slices in a single layer in the marinade. Cover and refrigerate for 15–25 minutes (zuke lightly cures and flavors the tuna; do not exceed 30 minutes for delicate texture).

Remove tuna from the marinade and reserve the marinade for later use in the dressing if desired (see dressing step). Slice or arrange the marinated albacore for topping the bowl.

In a small bowl combine 3 tbsp passion fruit pulp, 1.5 tbsp yuzu or lemon juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp mirin and 1 tbsp cold dashi. Whisk to combine.

Slowly whisk in 1 tsp neutral oil to give the ponzu a slight emulsion. Add 1 tsp toasted sesame seeds and 1/4 tsp black pepper. Taste and adjust acidity or salt—add up to 1/2 tsp sugar or more mirin if it's too tart. If you reserved a bit of the albacore marinade, add 1 tsp for extra umami.

Strain the dressing through a fine-mesh sieve if you prefer a smoother sauce (this will remove most passion fruit seeds); otherwise leave seeds for texture and visual appeal.

Cut the avocado in half, remove the pit, peel and slice into thin slices or fan slices. Lightly season with 1/8 tsp salt and a few drops of lemon juice to prevent browning.

Crumble or cut the toasted nori sheet into thin strips or small rectangles (use scissors).

Toss the frisée lightly with 1–2 tsp of the passion fruit ponzu (not to soak) and a drizzle of 1/4 tsp toasted sesame oil—this gives a gentle dressing without overpowering.

Warm bowls if desired. Divide the seasoned rice between 2 bowls (approximately 1 cup rice per serving). Arrange a bed of lightly dressed frisée on one side of each bowl.

Fan 1/2 the avocado on top of the frisée or beside it. Lay 5 oz (half) of the marinated albacore slices over the rice or arranged atop the frisée and rice according to your presentation preference.

Drizzle 1–2 tbsp of the passion fruit ponzu over the albacore and around the bowl. Scatter nori strips, 1 tsp furikake or toasted sesame seeds, and 1 tsp thinly sliced scallions over the top. Add microgreens and a small spoonful of pickled ginger at the side if using.

Finish with a very light drizzle (a few drops) of toasted sesame oil for aroma. Serve immediately so the tuna remains tender and the frisée stays crisp.