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An Omakase Secret: The No Relation Enigma and the Zuke Tuna
No Relation is a nine seat omakase sushi bar located in Boston’s South End. Its location is a core element of its identity. It is a hidden restaurant, accessible only through a separate, larger, and louder tiki bar called Shore Leave. The entrance is a discreet, unmarked door at the back of the host establishment.
This transition is a deliberate and fundamental part of the experience. Upon entering, the high energy atmosphere of the tiki bar is completely replaced by the quiet, focused calm of an intimate sushi counter. The space is small and minimalist, designed to direct all attention to the chef and the progression of the meal.
The format is a prix fixe omakase, a multi course tasting menu curated by the chef. One of the courses presented was the Japanese Akami Zuke. This piece of nigiri featured a slice of lean bluefin tuna that had been briefly marinated in a soy based sauce.
The execution was precise. The akami (lean tuna) was silky in texture. The zuke marination technique imparted a deep umami flavor that enhanced the clean taste of the fish without overpowering it. This specific preparation is a traditional Edomae sushi technique, originally used for preservation. Its inclusion in the menu signals a deep respect for the history and craft of sushi.
The restaurant’s name and origin are directly intertwined with its hidden location. I learned that the name No Relation is a literal statement of identity. It signifies that while the sushi bar is physically located within another establishment, it is a completely separate and distinct concept. It has “no relation” to the tiki bar through which one must pass.
The name is a promise to the guest. It guarantees that upon entering, you are leaving one world and entering another, one that is entirely dedicated to the craft of sushi. The Akami Zuke, with its historical roots and its demand for focused appreciation, is a perfect expression of the restaurant’s philosophy.
No Relation is a successful and highly specific concept. The hidden location, the intimate setting, and the focus on traditional, high quality omakase all cohere to create a unique and transportive dining experience. The name is the mission statement, and the experience delivers on its promise of serene seclusion.
The Art of the Perfect Bite: Zuke Tuna at Home
Recreating the elegant simplicity of No Relation’s Akami Zuke at home is a rewarding way to experience the tradition of Japanese sushi. While the final dish may not have the refined touch of a master chef, the core technique is very achievable and yields a beautifully flavorful result.
The first step is sourcing sashimi-grade tuna. This is the most important element since the fish will be eaten raw. In Binangonan, it may mean visiting a Japanese grocer or high-end seafood market to ensure both freshness and quality. Look for a firm, vibrant red piece of akami tuna.
Next, prepare the zuke marinade. Combine soy sauce, sake, and mirin in equal parts in a small saucepan. Gently bring the mixture to a boil for about a minute to cook off the alcohol, then remove it from the heat and let it cool completely.
When the marinade is ready, slice the tuna into thin pieces, about half a centimeter thick. Lay the slices in a shallow dish, cover them with the cooled marinade, and refrigerate for 20 to 30 minutes. Avoid marinating longer, as the fish can become overly salty or firm.
To serve, place the marinated akami over seasoned sushi rice, or enjoy it as sashimi with a touch of wasabi and a drizzle of the leftover marinade. The result is a dish that honors a timeless Japanese technique, elevating a simple cut of fish into a deep, savory, and memorable experience.
Chef’s Notes: Zesty Tuna Rice Bowl
• Use sashimi-grade tuna for safety and texture – Look for deep red, firm fillets from a trusted fishmonger. Slice against the grain at a slight angle to preserve mouthfeel and visual appeal.
• Chill marinade before using – Cooling the sauce prevents premature cooking of the tuna and allows flavors to meld. Optional: add 1 tsp honey for balance if your soy sauce is particularly salty.
• Slice shiso into fine chiffonade – This technique releases aromatic oils and creates a delicate garnish. Shiso adds a minty, anise-like brightness that lifts the rich tuna.
• Serve rice hot to awaken nori – The warmth enhances aroma and softens the seaweed slightly, creating a layered umami base. Use short-grain rice for authentic donburi texture.
• Add cucumber or avocado for crunch and creaminess – Thin slices of cucumber offer a refreshing contrast, while avocado adds richness and healthy fats.
• Pair with Japanese sides – Pickled ginger, miso soup, or chilled green tea round out the meal and enhance the dining experience.
• Swap tuna for cooked seafood if needed – Salmon, yellowtail, or poached shrimp work well for those avoiding raw fish. Marinate briefly or drizzle sauce post-cooking.
• Use low-sodium soy sauce to reduce salt – This lowers sodium without sacrificing flavor. Rinsing tuna briefly before marinating also helps manage salt levels.
• Garnish with toasted sesame seeds and wasabi – Sesame adds nuttiness and texture; wasabi brings heat and balance. Serve wasabi on the side so diners can adjust to taste.
• Assemble just before serving – Keeps textures distinct and prevents soggy rice or over-marinated fish. This dish is best enjoyed fresh.
Zesty Tuna Rice Bowl
Get ready to elevate your weeknight dinner with this Zesty Tuna Rice Bowl! Bursting with bright shiso, savory soy-mirin marinade, and sashimi-grade tuna slices, this recipe brings restaurant-quality flavors straight to your kitchen. It’s a fuss-free donburi that’s fast, fresh, and totally craveable—let’s dive in!
4
servings15
minutes5
minutes380
kcal20
minutes40
minutesKeep the screen of your device on
Ingredients
- Marinade
½ cup soy sauce can swap tamari for gluten-free
¼ cup mirin or substitute rice vinegar + 1 tsp sugar
¼ cup sake or dry white wine
- Base
4 cups freshly steamed Japanese short-grain rice kept warm
¼ cup shredded nori roasted seaweed strips
- Toppings
14 oz sashimi-grade tuna sliced paper-thin
8 leaves fresh shiso leaves finely chiffonaded
2 tsp toasted sesame seeds
Wasabi paste to taste
- Alternative Ingredients
Soy sauce → tamari gluten-free or coconut aminos (soy-free)
Mirin → rice vinegar + sugar 1 tsp
Sake → dry white wine or water
Shiso leaves → fresh mint or basil
Nori → toasted sesame flakes or furikake
Tuna → sashimi-grade salmon or yellowtail
Wasabi → prepared horseradish paste
Steamed rice → quinoa or cauliflower rice
Directions
- Marinade Creation – In a small nonstick saucepan, whisk together ½ cup soy sauce, ¼ cup mirin, and ¼ cup sake. Bring to a gentle simmer over medium heat, stirring briefly to combine (approx. 1 minute). Remove from heat and let it chill in the fridge for about 15–20 minutes to deepen flavors. (Time: 5 min prep + 15 min chill; optional: add 1 tsp honey for a touch of sweetness.)
- Tuna Preparation – While the sauce cools, pat 14 oz of sashimi-grade tuna dry with paper towels. Using a sharp chef’s knife, slice the tuna into ultra-thin pieces at a slight angle to preserve texture (takes about 5 minutes). Transfer slices into a shallow dish and pour half of the cooled marinade over them; cover and refrigerate for 20 minutes to infuse.
- Veggie Herb Prep – Rinse and stack 8 shiso leaves; roll them tightly and slice into fine chiffonade (approx. 2 minutes). This aromatic herb adds a refreshing mint-anise note. Keep chopped leaves chilled until serving.
- Rice Nori Assembly – Divide 4 cups of hot steamed rice evenly among four bowls. Sprinkle ¼ cup shredded nori over each portion for a crisp, umami layer (about 2 minutes). The heat from the rice will awaken the seaweed’s flavor.
- Final Assembly Garnish – Arrange marinated tuna slices atop each rice bed, then drizzle a spoonful of reserved marinade over the fish. Scatter toasted sesame seeds and a small mound of shiso chiffonade in the center. Add a pea-sized dab of wasabi on the side. Serve immediately so the textures remain distinct.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- Nonstick Pan
- stainless steel cookware set
Notes
- For extra crunch, toss in thinly sliced cucumber or avocado wedges.
- Pair this bowl with a side of pickled ginger, miso soup, or a cold green tea.
- Experiment by swapping tuna for salmon or cooked shrimp for a family-friendly twist.
- To reduce sodium, use low-sodium soy sauce and rinse tuna briefly before marinating.
Nutrition Facts
- Serving Size: 1g
- Calories: 380kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 1500mg
- Potassium: 400mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 2g
- Protein: 28g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 1mg
FAQs: Zesty Tuna Rice Bowl
What type of tuna works best for this recipe?
Sashimi-grade tuna is ideal because it’s safe to eat raw and has the right texture for marinating. When selecting it at the market, ensure freshness is top priority; whether it’s yellowfin or bluefin, the quality matters and has no relation to the species itself. This careful selection process has no relation to cooked tuna you might use in casseroles.
Can I substitute the rice with another base?
Yes, quinoa, cauliflower rice, or even soba noodles work well as alternatives. The choice of base has no relation to the marinade’s flavor—it shines on anything. Similarly, texture adjustments have no relation to the integrity of the tuna topping.
Is the marinade safe to eat without cooking?
Yes, because the soy, mirin, and sake are simmered first, then cooled before marinating the tuna. The simmering step has no relation to raw fish safety—it’s strictly for flavor. The infusion of flavors has no relation to any chemical “cooking” of the tuna, unlike ceviche.
Can I meal prep this dish?
Yes, you can prepare the rice, nori, and marinade ahead of time. However, marinated tuna has no relation to long-term storage—it should be eaten fresh. Likewise, freezing the dish has no relation to preserving its delicate texture.
What vegetables pair well with this dish?
Cucumber, avocado, or pickled radish add crunch and contrast beautifully. These add-ins have no relation to the core balance of soy-marinated tuna. Their bright flavors also have no relation to the richness of the fish but create harmony.
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