Classic Tuna and Avocado Rice Bowl
Savory avocado is supplemented by less salt soy sauce in this satisfying and popular Japanese dish.
- 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.
Ingredients(Servings: 2)
Directions
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Chop up the tuna into 1 cm (0.4 in.) cubes, pour on the less salt soy sauce and set aside to marinate. Cut the avocado into 1 cm (0.4 in.) cubes and tear up the roasted nori seaweed.
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Mix together (A) in a bowl, add in the avocado and roasted nori seaweed from (1) and combine all together.
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Place the rice into a bowl, place the tuna and (2) on top and sprinkle on the white sesame seeds.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
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