🍣 Tekkadon (tuna rice bowl)
Tekkadon is a Japanese rice bowl of warm sushi rice topped with slices of glossy raw red tuna, strips of nori and a dab of wasabi, finished with a drizzle of soy sauce. The contrast of warm rice and cool, buttery-soft tuna makes it simple but satisfying. It is a popular quick lunch at fish markets and sushi counters.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked sushi rice
- 250 g sashimi-grade tuna, sliced
- 1 nori sheet, cut into strips
- Wasabi
- 2 tbsp soy sauce
- Rice vinegar, sugar and salt for the rice
Method
- Season the warm rice with vinegar, sugar and salt.
- Divide the rice between two bowls and scatter over the nori.
- Arrange the tuna slices on top in a fan.
- Add a little wasabi and drizzle with soy sauce just before eating.
How to make it lighter
- Use a slightly smaller bed of rice and more tuna for a better protein-to-carb balance.
- Add sliced cucumber or salad on the side for volume.
- Drizzle soy sauce sparingly rather than soaking the rice.
History
Tekkadon takes its name from the same 'tekka' as the tuna roll, combined with 'don', short for donburi, a rice bowl. It is a standard dish at fish-market eateries and sushi shops across Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →