I had a craving for this, so I whipped this up.If you don't have any white sesame seeds, it's delicious with a bit of sesame oil. Recipe by Akatsuki no maman

This is a Hawaiian dish usually made with raw fish! In Hawaiian, 'poke' literally means cut into pieces, and indeed everything, except the rice, is sliced nicely before being placed in the bowl.

This is my easy and quick recipe for crispy rice!Crispy rice is exactly what it is in the name! Rice that has been fried until golden crispy!Normally short grain Japanese rice is used, but you could also use medium grain rice. But I found a short cut which is to use InnovAsian Sticky White Rice which goes for about $7 a box and saves you a lot of time!TIPS//It is best to to leave the sticky rice over night in the fridge before frying itAvocado oil is best for cooking crispy rice. I find the other oils doesn’t give it the golden color it needs.I find any type of poke is best with crispy rice, but you may also use tuna/chicken salad or imitation crab salad.This is best eaten FRESH, it is not the same when you reheat it.#crispyrice #appetizers

Any sashimi is OK. You can also use leftover sashimi. It's so delicious to eat with vinegared sushi rice→(for your reference: https://cookpad.wasmer.app/us/recipes/250450-vinegared-sushi-rice) instead of just white rice too.

I like grated yamaimo and marinated tuna over rice.This is the dish I make when I'm able to obtain cheap lean tuna.There's vinegar in the marinade, so you don't have to make sushi rice. It's easy and quick to prepare.The tuna is best when it's not over-marinated. When serving to children, cut the tuna into small pieces and serve without wasabi.Your hands are going to itch if you wash off the yamaimo with hot water, so use cold water. Recipe by mama shop

I made it to go with shirasu.Once you memorize the marinade instructions, you can quickly make this whenever.3 parts soy sauce : 2 parts mirin : 1 part sake is a great marinade for tuna. Recipe by Eiyoushino recipe.

This is frequent family favorite.This is also delicious with grated yamaimo yam on top.※If you bring the sake and mirin to a boil first, the final dish will be more flavorful.※I changed the quantity of soy sauce and mirin a little from my original recipe.●You can add wasabi to the marinade too. Recipe by Yuuyuu0221

I made this with people who want to improve their skin and/or diet in mind. I used foods that contain Vitamin B2 to combat spots and dry skin, and Vitamin B6 to help prevent the accumulation of fat.This macrobiotic recipe uses multi-grain rice, low-calorie tuna, and avocado and natto, both which are supposedly great for your skin and hair. Recipe by Hikarix

We always have tuna and avocado with refreshing lemon and soy sauce sauce. I wanted to try the hot and rich yukhoe sauce for it one day. I didn't have enough tuna so I added yam to give volume. The light crunchiness of the yam gave a nice texture to the dish and it was a success.It's nothing too difficult. One point to note is to mix gently at Step 6, otherwise it will discolour.Soak the tuna in the sauce to bring out the flavor. Recipe by Nagisaarare

When I got hungry one night, I tried making a rice bowl with my favorite things, and it turned out really delicious...If it's too bland for you, just add a sprinkle of salt.You can add ra-yu hot sesame oil if you like too.If you like sesame oil, please add more than the recipe calls for. Recipe by Mikapachiko.

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.The cooked soy sauce mixture is mild and more rounded than if you used regular soy sauce or sashimi soy sauce. If you marinate the tuna for too long, the meat will harden, so pay attention. If you have to leave it in the marinade for a long time, wrap the tuna block in paper towels beforehand. When serving, put the grated nagaimo on top of the hot rice first so that the heat from the rice won't cook the tuna. Recipe by nin

I love cafe-restaurant style fresh tuna and avocado rice bowl, but I don't like the mayonnaise that usually comes with it, so I re-arranged it with the Asian-style flavors I love.The rice shouldn't be too hot (since the sashimi will get warm). I use sashimi-grade tuna offcuts. Cut the avocado up in any way you like (cubed is nice). The dipping sauce can just be poured over the rice if you prefer. For 1 serving. Recipe by Mawaru7