Fresh Tuna Sashimi Rice Bowl

Rinse the short-grain rice thoroughly until the water runs clear. Cook the rice according to package directions or using a rice cooker. Once cooked, let it rest for 10 minutes, then gently fluff with a paddle.

While the rice cooks, prepare the dressing. In a small bowl, whisk together the soy sauce, mirin, and sake. Set aside.

Carefully slice the sashimi-grade tuna against the grain into approximately 0.5 cm (0.2 inch) thick pieces. Arrange the sliced tuna on a plate.

Pour about half of the prepared dressing over the sliced tuna and let it marinate for 5-10 minutes in the refrigerator. This allows the flavors to meld without over-curing the fish.

Divide the warm, cooked rice evenly between two serving bowls. Arrange the marinated tuna slices artfully over the rice.

Drizzle the remaining dressing over the tuna and rice. Garnish each bowl with thinly sliced green onions, a small dollop of wasabi paste, and a few pieces of pickled ginger. If using, crumble or cut the toasted nori into strips and sprinkle over the top.

Serve immediately and enjoy this fresh and delicious Tekkadon!