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Tuna Avocado Rice Bowl

by:
November 25, 2009
5
2 Ratings
  • Serves 2
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

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Ingredients
  • 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
Directions
  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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3 Reviews

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madake_abbey July 12, 2022
Lovely, and so simple! So glad I found another way to use canned tuna.

I sauteed a bit of chopped onion (with a tiny bit of soy sauce and sugar) before throwing the tuna in, and used white cooking wine instead of sake (which I didn't have). Still delicious!!
AnnaJaye November 17, 2019
Loved this. A great way to make canned tuna delicious. I used part sesame oil, part canola and added a teaspoon or so of orange juice. I had some soft boiled eggs lying around so I served with those. Thanks for the great recipe
patrick M. April 30, 2014
I've made this a few times and it is great, especially with some pickled ginger. Today I grilled some fresh tuna and used it. Tastes great.