Spicy Tuna Donburi Rice Bowl

Spicy Tuna Donburi Rice Bowl

Judy Ung

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2 Servings

Spicy tuna donburi, or don, is a Japanese dish where spicy tuna is served atop a bowl of steamed rice. This dish is quite popular at Japanese restaurants in the West and it can also be found in the deli section of many Japanese grocery stores.

Spicy tuna don is just one of many different types of donburi-style dishes available in Japanese cuisine. Donburi, or don, refers to a meal where rice is served in a deep bowl and topped with beef, chicken, egg, fish, seafood, tempura, etc. It’s a staple dish in Japanese cuisine.

For this spicy tuna donburi recipe, the spiciness of the tuna — the Sriracha chili sauce, chili pepper (shichimi togarashi) and chili oil (rayu) — may all be adjusted to suit the level of heat you desire.

As for the rice, either white or brown rice may be used. Some restaurants and delis serve spicy tuna donburi with sushi rice, while others use plain steam rice. Either is acceptable.

Less mayonnaise may be used but the mixture will be less creamy. Japanese Kewpie mayonnaise is best if you’re able to get your hands on it, as it tastes quite different from American mayonnaise. If you substitute American mayonnaise, keep in mind the taste of the spicy tuna mixture will be altered.

Ingredients

  • 4 cups Japanese rice (short-grain, cooked)
  • 1/2 pound sashimi-grade tuna (fresh, cubed)
  • 2 tablespoons Japanese Kewpie brand mayonnaise (use less if desired)
  • 1 tablespoon Red Rooster Sriracha chili sauce (or to taste)
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon Japanese shichimi togarashi (7-chili pepper spice)
  • 5 to 6 drops Japanese Rayu chili oil (or to taste)
  • Garnish: Green onions (sliced), sesame seeds (roasted), and soy sauce

Steps to Make It

  1. Spoon rice into small Japanese donburi style bowls which are slightly larger than traditional rice bowls. Make sure the rice has cooled to almost room temperature.

  2. Chop the tuna so that it is almost minced. In a medium bowl, gently combine minced tuna, 2 tablespoons Kewpie mayonnaise, 1 tablespoon Sriracha chili sauce, 1/4 teaspoon sesame oil, 1/8 teaspoon shichimi togarashi, and 5 to 6 drops Rayu chili oil, until all of the ingredients are evenly incorporated. 

  3. Split the mixture into two portions, generously spreading it over the rice in donburi bowls.

  4. Top each spicy tuna donburi with sliced green onions, roasted sesame seeds, if using, and a drizzle of soy sauce.​