Tekone Sushi – Traditional Tuna Sushi from Mie Prefecture

This dish is a local specialty from Japan’s Mie Prefecture, located south of Kyoto. The name “Tekone” comes from the Japanese words meaning “to knead or mix by hand”, referring to the way the ingredients are prepared. Tekone Sushi features fresh sashimi-grade tuna marinated in a flavorful blend of soy sauce, mirin, and sake. The result is a sushi dish with a deep, rich flavor that needs no extra seasoning or dipping sauce.

It’s simple, elegant, and a perfect way to bring the authentic taste of traditional Japan to your home kitchen.

Ingredients:
• 500 g sashimi-grade raw tuna
• 1 tbsp mirin
• 1 tbsp sake (for cooking)
• 3 tbsp soy sauce
• Sushi rice for 4 servings (approx. 150–200 g per portion)

Toppings:
• 3 shiso (perilla) leaves
• 1 tbsp toasted sesame seeds
• Pickled sushi ginger
• 2 tbsp chopped nori seaweed (optional)

Preparation:

1. In a small saucepan, combine the mirin, sake, and soy sauce. Heat over medium flame until it begins to simmer, then reduce the heat and let it cook gently for about 5 minutes to evaporate the alcohol and slightly thicken the sauce. Allow it to cool.

2. Slice the tuna into thin pieces or small cubes. Place in a bowl, pour the cooled marinade over it, and refrigerate for 15–30 minutes.

3. Meanwhile, prepare the sushi rice according to your preferred method.

4. Divide the rice into bowls and top with the marinated tuna.

5. Garnish with thinly sliced shiso leaves, toasted sesame seeds, and a side of pickled ginger. Optionally, sprinkle with chopped nori. Gently mix before eating if desired.

Tips:
– You can replace tuna with other sashimi-grade fish like salmon or mackerel.
– For a refreshing twist, add a splash of yuzu or lime juice.
– Best enjoyed right after preparation, when the rice is slightly warm and the tuna is cool and tender.