🍣 Tuna don (maguro don)
Tuna don is a Japanese rice bowl of seasoned sushi rice topped with slices of raw lean tuna, sliced scallion and strips of nori, with soy sauce drizzled over or served alongside. It is cool, clean and savoury: soft vinegared rice against firm, glossy fish. It is a quick lunch at fish markets and sushi counters across Japan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked short-grain rice
- 2 tbsp rice vinegar, 1 tsp sugar, pinch of salt
- 250 g sashimi-grade lean tuna
- 2 scallions, thinly sliced
- 1 sheet nori, cut into strips
- 2 tbsp soy sauce
Method
- Mix the rice vinegar, sugar and salt and fold them into the warm rice; let it cool to room temperature.
- Slice the tuna against the grain into 1 cm slices.
- Divide the rice between two bowls and top with the tuna.
- Scatter over the scallions and nori, and drizzle with soy sauce just before eating.
How to make it lighter
- Lean tuna is low in fat — keep it that way by skipping creamy sauces.
- Use a smaller scoop of rice and a larger layer of tuna for more protein per calorie.
- Add a side of cucumber or a green salad to make the bowl more filling.
History
Donburi rice bowls became popular in Japan as fast, one-bowl meals, and bowls topped with raw tuna are a standard at fish markets and sushi shops. Today maguro don is eaten throughout Japan and on Japanese menus abroad.
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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 →