Equipment

Double-lid donabe rice cooker, Kamado-san (3 rice-cup size)

3 rice cups (540 ml) short grain rice, rinsed
2 1/2 cups (600 ml) water
2 packets 16 Multi Mixed Grains (optional; if you make the rice without the mixed grains, reduce the water amount by 1/4 cup or 60 ml)

(For sushi-zu/ rice vinegar seasoning)

5 tablespoons (75 ml) rice vinegar
1 1/2 tablespoons raw brown sugar
1 1/2 teaspoons sea salt

(For Tuna Marinade)

1/4 cup plus 2 tablespoons (90 ml) soy sauce
1/4 cup (60 ml) mirin
1 tablespoon raw brown sugar
1 1/2 pounds (650 g) sashimi grade tuna, cut into bite-size slices
2 tablespoons toasted sesame oil
1 oz ginger, cut into very fine threads
2 tablespoons roasted golden sesame seeds
1 watermelon radish (can substitute with 3 – 4 red radish), julienned
Finely minced chives to serve
Shredded nori (toasted seaweed) to serve
Wasabi (freshly ground or paste from a tube) to serve

Procedure

Combine the rice and the water in Kamado-san, and add the mixed grains. Let the rice mixture soak for 20 – 30 minutes.

Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside.

Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan. Bring to a simmer over medium-high heat. Turn down the heat and let it simmer for a few minutes. Remove from the heat and let it cool down, then keep refrigerated until ready to use. *Option: Substitute 2 tablespoons of soy sauce with ayu fish sauce for more complexity and umami flavors.

Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. Turn off the heat and let it stand for 20 minutes.

Remove both lids of Kamado-san, and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle.
Transfer the rice to a large serving platter and let the rice cool down for 10 – 15 minutes.

Meanwhile, combine the tuna, the marinade and the sesame oil in a bowl. Mix well and let the tuna marinade in refrigerator for 10 – 15 minutes.

Drain (save some marinade in a small bowl for service; optional).

Cover the rice with ginger and sesame, followed by the tuna and radish. Sprinkle chives and nori for garnish.

Serve into individual bowls at the table with the wasabi and saved marinade (optional) on the side.

Maguro Tegone-Sushi