Tuna Avocado Rice Bowl

By HumbleBean
November 25, 2009
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Author Notes: I made this by accident. From my stepdaughter's lunch I had leftover tuna that was sautéed in shoyu, sake, and sugar. On the counter was a very ripe avocado and suddenly I had the fixings for what I now call tuna avocado donburi. If you’re having a hard time imagining what this tastes like, think of a deconstructed California roll, sans the crab and sumeshi (vinegared rice).HumbleBean

Serves: 2

  • 1/2 teaspoon oil
  • 1 can solid chunk tuna, drained
  • 1 teaspoon soy sauce
  • 1 1/4 teaspoons sugar
  • 1 teaspoon sake
  • 1/2 sheet nori, cut into thin strips with kitchen shears
  • 1 avocado, mashed
  • steamed rice
  • shichimi
  1. Heat the oil over medium high heat. Fry the tuna in the pan for a couple of minutes until the moisture has evaporated. Add the shoyu, sugar, and sake and continue to cook until the liquid has cooked off and you’re left with dry, flaky tuna.
  2. Assemble the bowl with hot rice on the bottom, then top with nori, tuna, and avocado. Sprinkle with shichimi and serve.

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