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Tuna pickled rice with Koji-soy sauce

Tuna pickled rice with Koji-soy sauce

Ingredients (Servings 2)

Thin slices of raw maguro tuna
24 pc. (about 300 g)
Cooked rice
600 g
Spring onions
as needed
Cut nori seaweed
as needed
[Marinade sauce]
Nama Soy Sauce Koji
3 tbsp.
Sesame oil
1 tbsp.
Wasabi
as needed

Recipe

1.
Soak the tuna in the “marinade sauce,” and let sit in refrigerator for one hour or longer.
2.
Thinly slice the spring onions.
3.
Place spring onions and tuna on the cooked rice, and top with the seaweed. Garnish with wasabi if desired.

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