Teriyaki Tuna and Rice

Teriyaki Tuna and Rice

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 2 tuna steaks (approc. 150g each)
  • 1 tbsp plain flour
  • 1 tbsp vegetable oil
  • 2 tbsp Yutaka Soy Sauce
  • 2 tbsp Yutaka Mirin
  • 1 tbsp Yutaka Cooking Sake
  • 1 tsp sugar
  • 200g Yutaka Sushi Rice
  • 1 tbsp Yutaka Rice Vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 spring onion, finely sliced

Directions

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions. Stir in rice vinegar, sugar and salt. Set aside and keep warm.
  2. Lightly dust the tuna steaks with flour on both sides.
  3. Heat vegethable oil in a frying pan over medium-high heat. Sear tuna for 1-2 minutes on each side for medium-rare, or longer if preferred.
  4. In a small bowl, mix soy sauce, mirin, sake and sugar. Pour into the pan and simmer for 1 minute, spooning the sauce over the tuna until glossy and reduced.
  5. Slice the tuna and serve over rice, drizzled with teriyaki glaze.
  6. Garnish with sliced spring onion to serve.

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