Soy Marinated Tuna


4 3-oz. pieces sashimi-grade yellowfin or bluefin tuna

1/4 cup soy sauce

2 tbsp. sake

2 tsp. mirin

4 cups cooked sushi rice

Thinly sliced pickled ginger, for garnish

Finely chopped nori (seaweed), for garnish

Thinly sliced shiso leaves, for garnish

Thinly sliced cooked omelet, for garnish

Wasabi paste, for serving



1. Bring a 4-qt. saucepan of water to a boil.

2. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds.

3. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds.

4. Remove and pat dry. Repeat with remaining tuna.

5. Place tuna in a plastic bag; add soy sauce, sake and mirin.

6. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.

Pinot Gris, 2010. Opolo

To Serve:Remove tuna from the bag, reserving marinade and cut each piece into 6 slices. Place 1 cup of rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori, shiso, and thinly sliced omelet.

Great with Opolo Pinot GrisDrizzle with reserved marinade; serve with wasabi.


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