Classic Tuna and Avocado Rice Bowl

Classic Tuna and Avocado Rice Bowl

Savory avocado is supplemented by less salt soy sauce in this satisfying and popular Japanese dish.

Cooking time
10 minutes
Calories
546kcal
Sodium
0.5g
  • 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)

Ingredients(Servings: 2)

180 g (6.3 oz.)

150 g (5.3 oz.)

1 sheet

300 g (10.6 oz.)

(A)

5 g (0.2 oz.)

1 tsp

Directions

  1. 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.
  2. Mix together (A) in a bowl, add in the avocado and roasted nori seaweed from (1) and combine all together.
  3. Place the cooked rice into a bowl, place the tuna and (2) on top and sprinkle on the white sesame seeds.

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Avocado - peeling

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.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.

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