Tekkadon

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook in a pot over medium heat until water is absorbed, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand for 10 minutes, covered.
2. Season the rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Remove from heat and let cool. When rice is done, transfer it to a large wooden bowl if available (or any large bowl). Drizzle the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon to incorporate the seasoning.
3. Prepare the tuna sauce
   In a small bowl, combine soy sauce and mirin. Set aside. This will be used to lightly season the tuna just before serving.
4. Slice the tuna
   Using a very sharp knife, slice the sashimi-grade tuna into thin slices, approximately 1/4 inch thick. If the tuna is pre-sliced, arrange the pieces so they're ready to be placed on the rice.
5. Assemble the bowls
   Divide the seasoned rice between two bowls. Place a small dollop of wasabi in the center of each rice bowl. Arrange the tuna slices over the rice in a decorative pattern, slightly overlapping the pieces.
6. Add final touches
   Drizzle the soy sauce and mirin mixture over the tuna. Sprinkle with the chopped green onions, toasted sesame seeds, and place the nori strips around the edges or on top for garnish.
7. Serve immediately
   Tekkadon should be eaten while the rice is still warm and the tuna is cold. Provide additional wasabi and soy sauce on the side for diners to adjust seasoning to their preference.