Tuna Bowl

If you’re craving a fresh, flavorful bowl of Japanese-style comfort, my Tuna Bowl is exactly what you need! This simple yet delicious recipe features fresh sashimi-grade tuna, seaweed, cucumbers, and sweet scrambled eggs, all drizzled with a savory umami homemade sauce. It’s an easy-to-make dish that saves you money while bringing the vibrant taste of a sushi bar right to your kitchen—let’s dive into this tasty creation!

Japanese style sashimi tuna bowl.

Why I Love This Recipe

I crafted this Tuna Bowl as a quick, healthy, and delicious meal that’s perfect for anyone craving fresh sushi flavors without the high cost of dining out. This Japanese-inspired rice bowl features tender sashimi-grade tuna, paired with my handcrafted sauce that’s specially designed to enhance the umami of the tuna. I absolutely love how simple it is to make at home in under 10 minutes, and it tastes just as fresh as anything you’d get at a sushi restaurant!

With fresh ingredients like cucumbers, seaweed, and my Sweet Japanese Scrambled Eggs, it’s a light, flavorful meal that’s sure to impress! I also love pairing it with a warm bowl of Miso Soup for the ultimate combo! Trust me, once you make this, you’ll want to keep it in your meal rotation!

Ingredients

Ingredients

  • Tuna – fresh sashimi-grade tuna. I recommend using mid-grade akami bluefin or yellowfin tuna for this recipe. These grades can be found at Asian supermarkets or specialty fish stores. If using frozen, be sure to defrost according to the instructions on the packaging.
  • Steamed White Rice – freshly made steamed white rice cooled to warm temperature. Can also use other rice like brown rice or jasmine rice if preferred.
  • Eggs – beaten eggs.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base flavors for the eggs.
  • Japanese Sake – best to boil out the sake in a skillet before using. Typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor and balance out the flavors.
  • Sweetener –  use your preferred sweetener.
  • Cooking Spray Oil – use your preferred bottle or brand of cooking oil spray.
  • Dried Seaweed – mix of Dried Seaweed, also known as wakame seaweed, that comes in a bag.
  • Cucumber – sliced Persian or baby cucumbers.
  • Green Onion – chopped green onion scallions used as a garnish.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used for the base of the sauce.
  • Hondashi – dashi in a concentrated granular form. Can also use Bonito Flakes but will require an extra step in making the sauce.
  • Wasabi Wasabi Powder or premade Wasabi Paste. For best flavor, I recommend using powder but the tube is much more convenient.

🥢 Dashi Pro Tip

For easier preparation of the dashi, I recommend using Hondashi mixed with water. This quick tip simplifies the process in preparing the eggs.

🍣 Tuna Note

Use Fresh Sashimi or Sushi-Grade Tuna, available at Asian supermarkets labeled ‘for sashimi’. This type of tuna has been prepared to eat raw.

Ingredients to make tuna bowl on the countertop.

Essential Kitchen Equipment

Directions

Step 1 Rehydrate the dried seaweed by soaking it in water for 5 minutes. Afterward, squeeze out any excess water and place the seaweed on top of a bowl of rice.

Dried seaweed being hydrated in a bowl of water.

Step 2 Peel the cucumber skin in alternating strokes, then slice the cucumber. Arrange the slices next to the seaweed on top of the rice.

Cucumber sliced and placed on top of rice.

Step 3 For the egg mixture, whisk together eggs, dashi, Japanese sake, and sweetener in a bowl until well combined.

Eggs being mixed in a bowl.

🌀 Mixing Pro Tip

For the fluffiest texture, use a Hand Mixer to incorporate air into the beaten egg.

Step 4 Coat a frying pan with cooking oil and heat it over medium-low. Once the pan is ready, pour in the egg mixture and gently scramble the eggs with a spatula until fluffy and cooked, about 30-45 seconds. Transfer the scrambled eggs on top of the rice.

Japanese style sweet scrambled eggs on top of bowl of rice.

Step 5 Make the sauce by combining soy sauce, hondashi, and wasabi in a bowl. Stir well and set aside.

Sauce for tuna bowl.

🥢 Sauce Note

If you’re using Bonito Flakes in the sauce, simply add them in and let them Steep for 5 Minutes. After that, Strain the sauce to remove the flakes before using.

Step 6 Pat the tuna dry with a paper towel. Slice the tuna against the grain into 1/4-inch thin slices using a sharp knife. Arrange the slices in a single layer on top of the rice, next to the seaweed and cucumbers. Top with chopped green onions, drizzle the sauce over the tuna, and serve.

Japanese style sashimi tuna bowl.

🍽️ Serving Pro Tip

If you’re Not Serving the Immediately, it’s best to Wait Before Placing the Tuna on the Rice to prevent the hot rice from cooking the tuna.

Recipe Variations

For a simple variation, you can easily swap the tuna for salmon paired with my rich, zesty ponzu-based sauce to create a Salmon Bowl that brings a fresh, tangy twist to the dish. If you’re in the mood for something with a bit more texture and flavor, try using Ahi Poke or Salmon Poke to make a Hawaiian-inspired rice bowl!

Pairing Recommendations

To complement this sushi bowl, I highly recommend serving it with my Hiyashi Seaweed Salad or Wasabi Avocado Salad for a refreshing contrast. Pairing it with a bowl of Miso Soup or Clam Miso Soup also is highly recommended!

Japanese style sashimi tuna bowl.

Frequently Asked Questions

How do I know if the tuna is sashimi-grade?

Look for a label on the package that specifically states the tuna is Sashimi Use. This ensures it’s safe for raw consumption.

How do I prepare the rice for this recipe?

Cook the rice using a rice cooker and serve it fresh and hot. Let the rice cool to a touchable temperature before adding the tuna slices to ensure everything stays fresh.

Can I add other toppings to the Tuna Bowl?

Absolutely! You can customize your bowl by adding toppings like edamame peas, dried bonito flakes, or even sliced avocado for extra flavor.

Can I make this recipe without the eggs?

Yes, you can easily make this recipe without the eggs. If you prefer, you can substitute them with something like sliced avocado.

Storage Tips

This dish is best enjoyed fresh, but if you have leftovers, you can store it in an airtight container for 2-3 days.

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Watch How To Make It

Japanese style sashimi tuna bowl being picked up with chopsticks.

Tuna Bowl

Try my Tuna Bowl recipe for a fresh, easy-to-make Japanese-inspired meal. This delicious rice bowl is topped with tender sashimi-grade tuna, cucumbers, seaweed, and a homemade sauce, making it the perfect light and healthy dish!
5 from 3 votes
Course: Lunch, Main Course
Cuisine: Asian Fusion, Japanese
Keyword: Tuna Bowl
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe
Calories: 350kcal

Ingredients

Tuna Bowl

  • 1/4 lbs Tuna sashimi grade
  • 1 Cup White Rice fresh and warm
  • 1 tsp Seaweed Mix
  • 1/2 Whole Cucumber Persian or baby, sliced
  • 1/2 Stalk Green Onions chopped

Egg

  • 2 Eggs
  • 1 tbsp Dashi
  • 1 tbsp Japanese Sake
  • 2 tsp Sweetener your preferred sweetener

Sauce

  • 1 1/2 tbsp Soy Sauce
  • 1/8 tsp Hondashi can also use bonito flakes
  • 1/8 tsp Wasabi

Instructions

  • Gather all the ingredients.
    Japanese style sashimi tuna bowl.
  • Soak the dried seaweed in water for 5 minutes to rehydrate it. After soaking, squeeze out any excess water and place the seaweed on top of a bowl of rice.
    Dried seaweed being hydrated in a bowl of water.
  • Peel the cucumber in alternating strips and slice it. Place the slices next to the seaweed on top of the rice.
    Cucumber sliced and placed on top of rice.
  • In a bowl, whisk together the eggs, dashi, Japanese sake, and sweetener until well combined.
    Eggs being mixed in a bowl.
  • Coat a frying pan with cooking oil and heat it over medium-low. Once heated, pour in the egg mixture and gently scramble with a spatula until the eggs are fluffy and cooked, about 30-45 seconds. Transfer the eggs onto the rice.
    Japanese style sweet scrambled eggs on top of bowl of rice.
  • For the sauce, mix soy sauce, hondashi, and wasabi in a bowl. Stir to combine and set aside.
    Sauce for tuna bowl.
  • Pat the tuna dry with a paper towel. Using a sharp knife, slice the tuna against the grain into 1/4-inch slices. Arrange the slices in a single layer on top of the rice, next to the seaweed and cucumber. Top with chopped green onions, drizzling the sauce over the tuna, and serving.
    Japanese style sashimi tuna bowl.

Nutrition

Calories: 350kcal | Carbohydrates: 28g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 368mg | Sodium: 1931mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 5mg

*Values Based Per Serving

5 from 3 votes (3 ratings without comment)

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