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Spicy Tuna Donburi

Name: Spicy Tuna Donburi
Prep time: 34 min
Total time: 59 min
Cuisine: Japanese
Ingredients: short-grain rice — 266 g; rice wine vinegar — 22 g; granulated sugar — 13 g; salt — 5 g; swordfish steaks — 454 g; mayonnaise — 73 g; sriracha — 22 g; soybean soy sauce — 15 g; dark sesame oil — 5 g; scallions — 200 g; ground toasted sesame seeds — 15 g; avocado — 150 g; english cucumber — 200 g; nori — 100 g

Spicy Tuna Donburi reads salinity 5.6, umami 5.3 and richness 5.0 on Palate's 0–10 flavor X-ray — a Japanese main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.9 / 10
Sweet & Fruity — 4.5 / 10
Sour & Bright — 3.5 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Salinity 5.6 · Umami 5.3 · Richness 5.0 · Marine & Briny 5.0 · Sweetness 4.1 · Nutty 3.9 · Sourness 3.3 · Heat 3.2 · Funk & Ferment 2.6 · Herbaceous 2.0 · Allium 1.7 · Earthy 1.4 · Fruity 1.4 · Bitterness 0.7 · Citrus 0.6

What's in it (14)

short-grain rice — 266 g
rice wine vinegar — 22 g
granulated sugar — 13 g
salt — 5 g
swordfish steaks — 454 g
mayonnaise — 73 g
sriracha — 22 g
soybean soy sauce — 15 g
dark sesame oil — 5 g
scallions — 200 g
ground toasted sesame seeds — 15 g
avocado — 150 g
english cucumber — 200 g
nori — 100 g

Time & effort: about 59 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172.3 kcal, 10.6 g protein, 4.9 g fat, 19.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear, about 1 minute; drain well.
Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until all the water is absorbed, 15-18 minutes. Remove from heat and let stand, covered, 10 minutes.
While the rice cooks, stir together the rice vinegar, sugar, and 1/2 teaspoon of the salt in a small bowl until the sugar dissolves.
In a medium bowl, whisk together the mayonnaise, 1 tablespoon of the sriracha, and the sesame oil until smooth.
Pat the tuna dry and cut into 1/2-inch cubes. Toss the cubes with the soy sauce and the remaining 1/2 tablespoon sriracha, then fold into the mayo mixture until every piece is coated; cover and refrigerate until the rice is ready.
Uncover the rice, pour the vinegar mixture over it, and fold gently with a rice paddle or spatula to coat every grain without smashing it; season with the remaining 1/2 teaspoon salt to taste.
Divide the seasoned rice among four bowls and top each with the spicy tuna, sliced avocado, cucumber, and nori strips.
Scatter the scallions and sesame seeds over the top and serve right away, with extra sriracha alongside.

Dishes with a similar flavor shape

Crispy Rice with Spicy Tuna — Japanese
Seared Ahi Tuna Poke Bowl — American · Hawaiian
Spicy Szechuan Shrimp — Chinese · Sichuan
Chili Garlic Shrimp Stir-Fry — Chinese-American
Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum) — Korean

Keep reading: what salinity, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.