tried and true: soy marinated tuna (aka. seared ahi)

A few weeks back, I posted this image of our seared ahi dinner on Instagram. It’s one of the easiest appetizers (or full meals if you make larger servings) that we fall back on all the time in our house. Tuna, avocado & sushi rice, all completed and in your tummy 30 minutes after getting home!


Maguro no zuke Donburi (Soy-Marinated Tuna)

adapted from recipe on savuer.com

1/2 lb. of sashimi-grade yellowfin or bluefin tuna (check Seafood Watch for what to buy), cut into 3-4 sections
1/3 cup soy sauce
2 tbsp. sake
2 tsp. mirin
2 cups cooked sushi rice
1-2 avocados (depending on preference)
Sesame seeds, for garnish
Wasabi paste, for serving


1. Boil 4 qt.s of water. Prepare a large mixing bowl with ice water.

2. Prepare sushi rice, according to directions, in your rice cooker.

3. Prepare a marinade of soy sauce, sake and mirin in a large plastic bag.

4. Drop 1 piece of sushi in the boiling water, and submerge it for a total of 5 seconds. Take it out and place it in the ice bath for 10 seconds. Place it on a plate and dry with paper towels. Repeat with the remaining pieces of tuna.

5. Place the tuna in the marinade, seal the bag, and keep it at room temperature for 30 minutes. Rotate the bag around 15 minutes.

6. Slice the avocado into small pieces to accompany the tuna.

6. To serve, slice each piece of tuna into small serving pieces. Plate with rice and avocado, and drizzle remaining marinade over the dish. Add sesame seeds and wasabi as desired.

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