Spicy Tuna Don Recipe

Rinse the short-grain rice under cold water in a fine-mesh sieve or bowl, swirling and draining repeatedly until the water runs nearly clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 2 1/4 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). Let rice soak 20–30 minutes if time allows for better texture.

Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes without lifting the lid. Remove from heat and keep covered for 10 minutes to steam.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave-safe bowl just until sugar dissolves; do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (ideally wooden hangiri). Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to coat and cool the rice quickly. Fan the rice while mixing to give it a glossy finish. Let reach slightly warm (not hot) before assembling (about 10 minutes).

Keep the tuna chilled until ready. Using a very sharp knife, trim any sinew and dice the tuna into small 1/4–1/2-inch cubes. Alternatively, mince for a softer texture.

In a chilled bowl, combine Japanese mayonnaise, sriracha, chili oil, soy sauce and toasted sesame seeds; stir until smooth to make the spicy mayo base.

Add the diced tuna, sliced scallions, kosher salt and black pepper to the spicy mayo. Gently fold until all pieces are evenly coated. Taste and adjust heat or salt: add more sriracha for heat or a touch more soy for saltiness. Keep chilled until ready to assemble.

Divide the sushi rice between 3–4 donburi bowls (about 1/2–2/3 cup rice per serving depending on bowl size). Wet your hands lightly with water to prevent sticking when shaping rice if desired.

Spoon a generous portion of the spicy tuna mixture (about 3 oz / ~85 g) onto the center of each rice bowl, mounding slightly.

Arrange a small pile (about 1 tablespoon) of pickled ginger beside the tuna on each bowl and place a small dab (about 1/4–1/2 tsp) of wasabi paste on the rim or served on the side. If using cucumber, fan or scatter the slices around the tuna for texture.

Sprinkle kizami nori and white sesame seeds over the tuna. Drizzle a scant few drops (about 1/8–1/4 tsp) of toasted sesame oil over each bowl for aroma.

Serve immediately with shoyu or ponzu on the side for dipping or drizzling. Provide extra sriracha and chili oil for those who want more heat.