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
Put the rice into bowls, and top with the shiso leaves and finely torn up nori seaweed.
Put the avocado slices on top, and then place a mound of the chopped up tuna in the middle.
Add plenty of chopped green onion and serve!
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.
The riper the avocado, the better. It won't look so appetizing, but it tastes nicer if you mix it up thoroughly before eating.