Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)

  • Serves

    serves 4


This Japanese preparation showcases the rich flavor of tuna, a fish traded in abundance at Tsukiji wholesale seafood market.


  • 4 (3-oz.) pieces sashimi-grade yellowfin or bluefin tuna
  • 14 cup soy sauce
  • 2 tbsp. sake
  • 2 tsp. mirin
  • 4 cups cooked sushi rice
  • Thinly sliced pickled ginger, for garnish
  • Finely chopped nori (seaweed), for garnish (optional)
  • Thinly sliced shiso leaves, for garnish (optional)
  • Thinly sliced cooked omelette, for garnish (optional)
  • Wasabi paste, for serving


Step 1

Bring a 4-qt. saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce, sake, and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.

Step 2

To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori, shiso, and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.

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