Recipes
Donburi with Smoked Tuna
This smoked tuna donburi is a masterclass in balance—rich, vibrant, and deeply satisfying. Built on a base of steamed rice, the bowl features tender slices of Sesame Crusted Smoked Ahi Tuna from Acme Smoked Fish, which brings a savory depth and delicate texture to every bite. It’s layered with a zesty, Japanese-style take on chimichurri, a smooth caramelized leek purée, and topped off with a flurry of fresh scallions and greens, pickled onion, and a sprinkle of togarashi seasoning.
It’s a rice bowl that proves smoked tuna can play the starring role in comfort food that doesn’t cut corners. Each element adds contrast and character, coming together in a dish that feels nourishing, elevated, and easy to make your own.
Directions
Cook Rice: Rinse 1 cup of rice until rinsing water runs clear. For steamed rice, use a rice cooker according to instructions for both rice and rice cooker. If you don't own a rice cooker, boil the rice in a sauce pan (2 quarts or larger). Add water, rice vinegar, sugar, and salt to sauce pan set to high. Add rice. Once the mixture has come to a boil, reduce heat to simmer, stir, cover, and cook until all the water has been absorbed. About 25 minutes.
Make the Leek Purée: In a skillet over medium-low heat, cook sliced leek in olive oil with a pinch of salt. Stir occasionally until deeply golden and soft (10–12 minutes). Blend with cream in a food processor or blender until smooth and set aside.
Make the Chimichurri: In a small bowl, mix all chimichurri ingredients together. Let sit for 5–10 minutes to allow flavors to develop.
Assemble the Bowl: Spoon warm rice into bowls. Add a generous dollop of leek purée, followed by sliced smoked tuna. Top with chimichurri, pickled onion, sliced scallion, and greens. Finish with a sprinkle of togarashi or sesame seeds.
Prep Time
35min
Cook Time
40min
Serves
2people
Ingredients
For the Rice:
- 1 cup rice
- 2 cups water
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Bowl:
- 1 cup cooked rice (each bowl)
- 6 ounces Sesame Crusted Smoked Ahi Tuna
- ¼ cup pickled red onion
- ¼ cup scallions, finely sliced on a diagonal
- ¼ cup of shiso or mixed greens
- 1 teaspoon shichimi togarashi, for garnish (can be substituted with sesame seeds)
For the Caramelized Leek Purée:
- 1 large leek, cleaned and thinly sliced
- 1 tablespoon butter
- 2 tablespoons heavy cream (or a plant-based alternative)
- Salt, to taste
For the Japanese Chimichurri:
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon grated ginger
- 1 pinch of red pepper flakes
- 1 small red chili, minced (seeds removed)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon olive oil
Featured Products
3 oz. Sesame Crusted Smoked Ahi Tuna
Cold Smoked
This smoked tuna donburi is a masterclass in balance—rich, vibrant, and deeply satisfying. Built on a base of steamed rice, the bowl features tender slices of Sesame Crusted Smoked Ahi Tuna from Acme Smoked Fish, which brings a savory depth and delicate texture to every bite. It’s layered with a zesty, Japanese-style take on chimichurri, a smooth caramelized leek purée, and topped off with a flurry of fresh scallions and greens, pickled onion, and a sprinkle of togarashi seasoning.
It’s a rice bowl that proves smoked tuna can play the starring role in comfort food that doesn’t cut corners. Each element adds contrast and character, coming together in a dish that feels nourishing, elevated, and easy to make your own.
Ingredients
For the Rice:
- 1 cup rice
- 2 cups water
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Bowl:
- 1 cup cooked rice (each bowl)
- 6 ounces Sesame Crusted Smoked Ahi Tuna
- ¼ cup pickled red onion
- ¼ cup scallions, finely sliced on a diagonal
- ¼ cup of shiso or mixed greens
- 1 teaspoon shichimi togarashi, for garnish (can be substituted with sesame seeds)
For the Caramelized Leek Purée:
- 1 large leek, cleaned and thinly sliced
- 1 tablespoon butter
- 2 tablespoons heavy cream (or a plant-based alternative)
- Salt, to taste
For the Japanese Chimichurri:
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 1 teaspoon grated ginger
- 1 pinch of red pepper flakes
- 1 small red chili, minced (seeds removed)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon olive oil
Featured Products
3 oz. Sesame Crusted Smoked Ahi Tuna
Cold Smoked
