Tekkadon Tuna Bowl

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Prepare sushi vinegar
   While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar and salt dissolve completely. Remove from heat and let cool.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl or flat container. Pour the vinegar mixture over the rice and gently fold it in using a cutting motion with a rice paddle or wooden spoon. Fan the rice as you mix to help it cool quickly and develop a glossy texture. Cover with a damp cloth until ready to use.
4. Prepare the tuna sauce
   In a small bowl, mix together soy sauce, mirin, and wasabi paste. Set aside. This will be used to marinate the tuna just before serving.
5. Slice the tuna
   Using a sharp knife, slice the sashimi-grade tuna into thin, rectangular pieces about 1/4 inch thick. Keep refrigerated until ready to serve.
6. Assemble the bowls
   Divide the seasoned sushi rice between two serving bowls. Gently toss the tuna slices in the prepared sauce mixture, then arrange them on top of the rice.
7. Garnish and serve
   Sprinkle each bowl with toasted sesame seeds, nori strips, and sliced green onions. Add a small mound of pickled ginger on the side and additional wasabi if desired. Serve immediately while the rice is still slightly warm and the tuna is cold.