Bonito Tekone Sushi

Bonito Tekone Sushi

Tekone Sushi is one of Japan's regional specialties of sashimi-grade fish marinated in soy sauce and served with sushi rice.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
  • Time to soakis not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10.6 oz.)

150 g (5.3 oz.)

1 & 1/3 Tbsp

20 g (0.7 oz.)

1 stalk


(A) Sushi Vinegar

2 Tbsp

1 tsp

a dash


  1. Cut the bonito into bite-size slices, soak in the soy sauce for 5 minutes. Julienne the perilla leaves and pickled ginger. Roast the sesame seeds. Chop the green onion into small rounds.
  2. Mix together (A) to prepare the sushi vinegar, quickly mix this into the freshly steamed rice, use a fan to cool the rice and bring out its lustre.
  3. Mix the perilla, pickled ginger, sesame seeds and green onions into the sushi rice (3), then add in the drained bonito (2), and mix in without breaking apart. Add in just enough of the left over soy sauce so that the rice does not change color.
  4. Serve into bowls, and sprinkle with stem-removed flowering perilla buds if on hand.

Cooking Basics

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.



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