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

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

I turned green onion, raw tuna and avocado into a delicious rice bowl. I don't use wasabi soy sauce, but definitely give it a try if you get bored with the regular version.

Ingredients: 2 servings

Plain cooked rice
2 bowlfuls
Fresh sashimi-grade tuna
110 g
Japanese leek (or green onion)
Shiso leaves
10 leaves
Toasted nori seaweed
1/4 sheet
Pure sesame oil
1 tablespoon
1/2 tablespoon


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!

Story Behind this Recipe

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.