Tekka Don (Tuna Bowl) Recipe
Tekka Don is a rice bowl topped with marinated tuna sashimi. It’s an easy dish to prepare as long as you have good sashimi-grade tuna (raw tuna that is safe to eat uncooked). While the dish itself is simple, Tekka Don is incredibly flavorful and feels much more special than typical donburi dishes such as Oyakodon.
The bright red color of the raw tuna is said to be the origin of the name Tekka (鉄火), which means “hot iron,” and it also makes the dish visually striking. Although raw tuna can be a bit pricey for an everyday lunch, it’s perfect for special occasions. Served with miso soup and a few vegetable side dishes, Tekka Don makes a wonderful meal for your family.
Tips and Substitutions
- Tuna can be substituted with other types of sashimi, such as salmon. Always use sashimi-grade fish that is safe to eat raw. You can buy a block of sashimi-grade tuna and slice it into ½-inch pieces, or use pre-cut sashimi for convenience.
- The sauce is very simple: mix equal parts soy sauce, mirin, and sake, then bring it to a boil. Be sure to let the sauce cool to room temperature before marinating the fish. If you have mentsuyu (a multi-purpose Japanese dipping sauce), you can use it instead for an easy and equally delicious option.
- We use white short-grain rice for this recipe, but brown rice or other grains work well too. If you’re cutting carbs, you can even substitute the rice with a fresh salad mix.
Short Video
Video
Ingredients
- 1/2 lb sliced tuna, Sashimi grade
- 2 Tbsp soy sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
- Steamed Rice
- sesame seeds
- Wasabi
- Nori roasted Seaweed (thinly cut)
Instructions
- In a small pot, combine the soy sauce, Sake, and Mirin and bring to a boil. Remove from heat immediately, and let cool.
- Cut the tuna sashimi into 1/2"(1cm) thick pieces.
- Marinade Tuna pieces in cooled soy sauce mixture (or Mentsuyu) for 10-15 minutes.
- Serve rice in a bowl, and top with marinated tuna, sesame seeds, wasabi, and Roasted Seaweed. Pour some of the marinade sauce over rice if you want.
This recipe was originally published in January 2014. The post was updated on January 2026 with more useful content, photos, and a short video.
