Tekkadon is a Japanese rice bowl with raw tuna, sushi rice, and nori seaweed. Sushi rice is made with vinegar, sugar, and salt. The tuna is coated in soy sauce and sake or mirin, and served on top of the rice with seaweed and wasabi.
Tekkadon is a type of Japanese rice bowl topped with raw tuna. A variation of traditional sushi, tekkadon includes regular sushi ingredients: sushi rice, tuna sashimi, and nori seaweed. Like rolled sushi, tekkadon is usually served with soy sauce and wasabi.
Sushi rice is a type of Japanese rice made from rice vinegar, sugar, and salt. It is this rice that determines whether a dish can be called sushi. While it is possible to purchase special seasonings, sushi rice is often made fresh.
To prepare rice, uncooked rice grains are placed in a pan with water and heated. Once the rice is tender and has absorbed all the liquid, it can be transferred to a large bowl. The vinegar, salt and sugar are heated in a pan until the sugar dissolves, then the mixture is cooled. Once cooled, the vinegar mixture is poured over the rice and gently folded into the mixture. The goal is to preserve the flavor of the mixture by avoiding too much water, so it is recommended to empty the rice or mix near a breeze.
Raw fish, however, is the ingredient that usually comes to mind when most people think of sushi. Tuna sashimi is always used in tekkadon. The term sashimi refers to the way the tuna is cut, divided into several pieces. When serving any dish that uses raw meat, it’s extremely important to obtain high-quality fish to avoid unwanted or dangerous elements that could otherwise cook out of the meat. High-end grocery stores or specialty stores often have sushi-grade fish.
The tuna is usually coated in a mixture of soy sauce and sake or mirin, a sweet rice wine. Sesame seeds and sugar can also be added to the sauce. This blend is uncooked, so it has a small alcohol content. The tuna can also be coated in ground sesame seeds after being dipped in the sauce.
The rice is placed in a bowl and then the gravy coated fish is placed on top of the rice. Sliced spring onions can also be added. Crumbled or grated seaweed is sprinkled on top and it should always be the edible variety of nori or yaki-nori used for sushi. The amount of seaweed used can be adjusted as desired. Wasabi, Japanese horseradish, is the usual condiment paired with tekkadon. This spicy green addition is commonly served with any type of sushi and can be added to the dish at the diner’s discretion.
Protect your devices with Threat Protection by NordVPN
