Albacore Tuna Bowl

Langkah-langkah

1. Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. To make the sauce, combine the sauce ingredients in a small saucepan and bring to a boil. Remove from heat and transfer the sauce into a small bowl, set on ice over a larger bowl.
3. Slice the albacore tuna into about ½ inch (1.3 cm) thick slices and marinate in the sauce for 10 minutes.
4. Cut the scallion into fine slices. Roll up the shiso leaves together and slice thinly.
5. Put steamed rice in bowls and let cool a little. Sprinkle the shredded nori and sesame seeds. Place the marinated albacore tuna on top.
6. Grate the ginger. Garnish the sashimi with scallion, shiso leaves, ginger, and wasabi on top.
7. You can keep the leftovers in an airtight container and store in the refrigerator for a day.