Maguro Don Recipe

Rinse and soak rice

Place the 2 cups short-grain rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains gently, until the rinse water runs almost clear (2–3 minutes). Drain and transfer rice to a rice cooker or pot. Add 360 ml water and let rice soak for 30 minutes at room temperature (this improves texture).

Cook rice

If using a rice cooker, cook according to the cooker's white-rice setting. If using a pot, cover and bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, covered, for 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi vinegar

While the rice cooks, combine 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve (you can microwave 10 seconds if needed).

Season rice

Transfer the hot cooked rice to a large wooden or heatproof bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently slice and fold the rice to incorporate the vinegar without mashing the grains. Fan or let the rice cool slightly while continuing to fold until it reaches lukewarm (about 5–8 minutes). Cover with a damp cloth to keep moist while preparing toppings.

Prepare tuna

Pat the 300 g sushi-grade maguro dry with paper towels. Trim any sinew. Slice the tuna against the grain into thin 3–4 mm slices or into bite-sized chunks depending on your preferred doneness for a donburi. For classic maguro don, 6–8 mm sashimi-style slices or 1–2 cm cubes both work; choose slices for a clean look.

Marinate (optional)

If you want a lightly seasoned tuna, whisk 2 tablespoons light soy sauce and 1 tablespoon mirin in a shallow dish. Briefly (30–60 seconds) dip or toss the tuna slices/cubes in the mixture, then drain on a plate. Do not marinate for long or the soy will overpower the fresh tuna.

Prep garnishes

Place 60 g pickled ginger in a small serving bowl or keep on the cutting board. Portion 1 teaspoon wasabi paste into a small container. Have 2 tablespoons kizami nori and 1 teaspoon toasted sesame seeds ready. Thinly slice 1 scallion if using.

Portion rice: divide the seasoned sushi rice among 2–3 bowls (this recipe makes about 3 donburi servings). For 3 servings, place about 1 cup cooked rice (approx. 200 g) per bowl; for 2 larger servings, use more rice per bowl. Gently press rice to flatten slightly in each bowl.

Top with tuna: arrange the tuna slices or cubes evenly over the rice. If you marinated the tuna, let excess liquid drip off before placing so rice doesn't become soggy.

Add garnishes: place a small mound of pickled ginger to one side of each bowl. Add a small dab of wasabi (about 1/3–1/2 tsp) on the side or served separately so each diner can mix with soy as desired. Sprinkle 2 tablespoons kizami nori evenly over all bowls. Finish with a light dusting of toasted sesame seeds and sliced scallion if using.

Serve: provide extra soy sauce at the table for additional seasoning. Eat immediately while rice is slightly warm. If desired, serve with pickles or miso soup.