Recipe: Tasty Asian Style Avocado and Fresh Tuna Rice Bowl

Asian Style Avocado and Fresh Tuna Rice Bowl. Tekkadon is a very simple Japanese dish, it's a rice topping of fresh Tuna. Tuna and avocado are a magic match, especially when we're talking raw tuna and perfectly ripe, just firm avocado. Add a grassy matcha dressing to the mix and pile the lot on Divide rice among serving bowls.

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. Spicy Tuna and Avocado Sushi Burger. Fresh tuna chunks are dressed in an easy, creamy sauce and layered with avocado, cilantro, and crispy fried garlic onto buns made from leftover sushi rice. You can have Asian Style Avocado and Fresh Tuna Rice Bowl using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Asian Style Avocado and Fresh Tuna Rice Bowl

1. Prepare 1/4 of to 1/3 Avocado (the amount depends on the size).
2. It's 50 of to 60 grams Sashimi grade fresh tuna.
3. You need 1 1/2 tbsp of ●Soy sauce.
4. You need 1 tbsp of ● Mirin.
5. Prepare 1/2 tbsp of ● Sesame oil (vegetable oil is ok too).
6. It's 1 of teaspoo Fish sauce.
7. You need 1 of White sesame seeds.
8. It's 1 of add as much (to taste) Plain steamed rice.
9. Prepare 1 of Nori seaweed.
10. Prepare 1 of Japanese leek or green onion.

Using fresh tuna fillets instead of canned fish is a great way to upgrade a bistro-style Nicoise salad. A brilliant tuna salad recipe from Jamie · A classic Hawaiian-style Ahi Poke Recipe combining tuna with Asian flavored ingredients for an Sticky sushi rice, topped with pickled onions, diced avocado, and fresh ahi tuna tossed in a poke sauce. Lately, I've been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango But this combo was SO good that I thought I'd make it into a more accessible deconstructed bowl version.

Asian Style Avocado and Fresh Tuna Rice Bowl step by step

1. Peel and de-seed the avocado, cut into quarters and then cut into bite-sized pieces. Slice the tuna thinly on the diagonal..
2. Marinate the tuna slices in the combined flavoring ingredients, about around 10 minutes (in the refrigerator in the summer)..
3. Put some rice in a bowl and top with the avocado and the marinated tuna and it's done! Add some finely shredded white part of a leek or green onion, nori seaweed, and sesame seeds!.

If you start your rice ahead of time, it's quick to. Divide rice among bowls; top with eggs, avocado, and hot sauce. I added Furikake rice seasoning and WF peachwood smoked salmon. Instead of the red wine vinegar, I used a sesame oil & rice vinegar dressing. These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious I like serving these seared tuna steaks with rice and green beans, or simply over a bed of greens with an Asian-style salad dressing.