Tsukiji Style Rice Bowl with Avocado, Green Onion and Fatty Tuna

Name: Tsukiji Style Rice Bowl with Avocado, Green Onion and Fatty Tuna
Yield: 2 servings
Cuisine: American
Ingredients: 2 bowlfuls Plain cooked rice; 110 grams Fresh sashimi-grade tuna; 1 Avocado; 1 Japanese leek (or green onion); 10 leaves Shiso leaves; 1/4 sheet Toasted nori seaweed; 1 tbsp Pure sesame oil; 1/2 tbsp Salt

cookpad.japan @cookpad_jp

On a TV program about the Tsukiji market, they mentioned that the classic tuna and green onion donburi is tastier with sesame oil than withe wasabi soy sauce so I tried it out. Avocado, which I love, goes well with sesame oil too, so I added it in. My husband loved it, saying it's better than the version with wasabi soy sauce.

The riper the avocado, the better.
It won't look so appetizing, but it tastes nicer if you mix it up thoroughly before eating. For 2 servings. Recipe by Chefminii

cookpad.japan @cookpad_jp

The riper the avocado, the better.
It won't look so appetizing, but it tastes nicer if you mix it up thoroughly before eating. For 2 servings. Recipe by Chefminii

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Ingredients

2 servings

2bowlfuls Plain cooked rice
110 gramsFresh sashimi-grade tuna
1Avocado
1Japanese leek (or green onion)
10leaves Shiso leaves
1/4sheet Toasted nori seaweed
1 tbspPure sesame oil
1/2 tbspSalt

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Steps

1

Chop the green onion finely, and finely julienne the shiso leaves. Cut the avocado in half, take the seed out and peel, then cut into 5 mm wide slices. Mix the sesame oil and salt together
2

Put the rice into bowls, and top with the shiso leaves and finely torn up nori seaweed.
3

Put the avocado slices on top, and then place a mound of the chopped up tuna in the middle.
4

Add plenty of chopped green onion and serve!
5

Add as much sesame oil-salt sauce as you like, mix well and enjoy!