Tuna and Avocado Rice Bowl (Donburi)
Tuna and Avocado Rice Bowl is a simple donburi (rice bowl) dish, which hardly requires cooking. Dressed in a tasty wasabi-flavoured sauce, tuna and avocado are the great toppings for a donburi dish.Prep Time include 15 minutes of marinating time.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 120 g tuna ((sashimi quality, note 1))
- 1/2 avocado
- 150-200 g 5.3-7.1oz cooked rice
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- 2.5 g bonito flakes
- 1/3 1/2 tsp wasabi paste ((note 2))
- 1/2 tsp roasted white sesame seeds
- Roasted seaweed shreds ((kizami nori, note 4))
Instructions
- 1
Put all the Sauce ingredients, except wasabi, in a small saucepan and bring it to a boil. Turn the heat off and cool it down (note 5) to at least room temperature.
- 2
While cooling the sauce, dice tuna and avocado into 1.5cm / ⅝" cubes.
- 3
Put the sauce through a sieve and collect it in a bowl. Squeeze the bonito flakes in the sieve to get the liquid out of them as well.
- 4
Add wasabi to the sauce and mix well. It’s OK to have tiny lumps of wasabi.
- 5
Add the tuna and avocado to the sauce. Gently mix so that the avocado does not get squashed. Leave for 15 minutes.
- 6
Put rice in a serving bowl, levelling the surface.
- 7
Using a slotted spoon or a large fork, transfer the tuna and avocado onto the rice, covering the entire surface of the rice.
- 8
Pour a small amount of sauce over evenly. You need to adjust the amount of dressing to pour over depending on how much rice you have in the bowl (don’t put too much sauce on).
- 9
Sprinkle sesame seeds over, then scatter kizami nori.