Tekka Don Recipe

1. Rinse the rice under cold water in a fine-mesh sieve or bowl, swirling and draining until the water runs nearly clear (3–4 washes). This removes excess starch and prevents gummy rice.

2. Combine the rinsed rice and 360 ml water in a saucepan with a tight-fitting lid. Let the rice soak 20–30 minutes at room temperature (optional but recommended for even cooking).

3. Bring to a gentle boil over medium-high heat, then reduce to the lowest simmer, cover, and cook 12–15 minutes without lifting the lid. After cooking, remove from heat and let rest, covered, for 10 minutes.

4. While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

5. Transfer the cooked rice to a large shallow bowl or hangiri if available. Spread it gently and pour the vinegar mixture evenly over the rice. Using a slicing motion with a rice paddle or spatula, fold and fan the rice to cool quickly and give a glossy finish. Continue until rice reaches body temperature. Cover with a damp towel until ready to assemble.

6. Trim the tuna of any sinew and pat dry. Using a very sharp knife, slice the tuna into bite-sized cubes (about 1/2-inch) or into thin sashimi slices, depending on your preferred Tekka Don presentation.

7. If making a light marinade: in a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame oil. Toss the tuna gently to coat and let sit 5–10 minutes in the refrigerator. (If you prefer clean sashimi flavor, skip the marinade and serve the tuna plain with soy on the side.)

8. While marinating (or while rice rests), prepare toppings: thinly slice scallion, toast sesame seeds if not toasted, and cut nori into thin strips or shred.

9. Divide the warm sushi rice into two bowls (about 3/4 cup cooked rice per serving; this recipe yields 2 servings). Wet your hands slightly and press the rice lightly into the bowls to form an even bed.

10. Arrange the tuna evenly on top of the rice in an even layer or decorative pattern. Drizzle a little soy sauce over the tuna (or serve soy on the side). If you used the marinade, reserve remaining marinade for drizzling only if it held no raw-sauce contamination (otherwise use fresh soy).

11. Scatter sliced scallions, toasted sesame seeds, and shredded nori over the tuna. Add a small squeeze of toasted sesame oil (about 1/8–1/4 teaspoon per bowl) for aroma. Place pickled ginger and wasabi on the side.

12. If using furikake or shichimi togarashi, sprinkle a light pinch over each bowl for extra umami or heat.

13. Serve Tekka Don immediately while rice is slightly warm and tuna is cool. Provide extra soy sauce, wasabi, and pickled ginger at the table. Eat with chopsticks or a spoon, mixing tuna and rice as you like.