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Korean-Style Tuna and Avocado Rice Bowl

Korean-Style Tuna and Avocado Rice Bowl

My family love sesame oil. This dish was pretty good.

Ingredients: 2 servings

Fresh sashimi grade tuna
1 block (about 200g)
Avocado
1
Shiso leaves
3-4 leaves
Plain cooked rice
A little more than 2 bowls worth
Korean dried nori seaweed
as much as you like
● Sesame oil
1 1/2 tablespoons
● Soy sauce
1 to 1 1/2 tablespoons
● Doubanjiang
about 1 teaspoon
● Roasted sesame seeds
to taste

Steps

1. Cut the tuna into thin slices on the diagonal. Marinate the tuna in the mixed ● seasonings for about 30 minutes. The amount of tuna in the picture is for 1 serving.
2. Put some cooked rice in a serving container. Wash the shiso leaves and pat them dry. Rip them up with your hands and place them on the rice.
3. Cut avocado and put it on top of the rice from step 2.
4. Put the marinated tuna from step 1 on top of the rice with the marinade sauce. Scatter some Korean nori seaweed on top and it's done.

Story Behind this Recipe

I have always made tekka-don (fresh tuna rice bowl) with wasabi soy sauce, so this time I changed things around a little bit. I only had some doubanjiang spicy bean sauce on hand, so I tried using that.