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Zukedon (Marinated Sashimi Bowl)


25 Minutes


This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi vinegar for sushi rice:

  • 2 Tbsp Nishiki rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp salt

Main ingredients

  • 400 g (14.1 oz) freshly cooked Nishiki rice
  • 80g (2.8 oz) tuna sashimi
  • 80g (2.8 oz) salmon sashimi
  • 1 Tbsp Kikkoman Soy Sauce
  • 1/4 pack daikon radish sprouts (can sub with broccoli sprouts)
  • Wasabi for topping
  1. Break apart the rice with a rice paddle or wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
  2. Slice the tuna and salmon up diagonally into easy-to-eat pieces. Place these into a bowl and spread the soy sauce evenly throughout (picture 3). Cover tightly with plastic wrap or place into a lidded container and cool in a refrigerator for about 15 minutes.
  3. Place the vinegared rice from (1) into a dish, arrange the toppings from (2) on top and garnish with the daikon radish sprouts.

* If preferred, enjoy with wasabi mixed into the soy sauce. Also feel free to enjoy with unvinegared (plain) rice

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Recipe: Junko Ueda, Styling: Misa Nishizaki, Photo: Taku Kimura

Dish Type / Ethnic Cuisine
Main Dish