Tuna and Avocado Rice Bowl is a simple donburi (rice bowl) dish, which hardly requires cooking. Dressed in a tasty wasabi-flavoured sauce, tuna and avocado are the great toppings for a donburi dish.
Prep Time include 15 minutes of marinating time.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 120g / 4.2oz tuna (sashimi quality, note 1)
- ½ avocado
- 150-200g / 5.3-7.1oz cooked rice
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- 2.5g / 0.1oz bonito flakes
- ⅓-½ tsp wasabi paste (note 2)
- ½ tsp roasted white sesame seeds
- Roasted seaweed shreds (kizami nori, note 4)
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Put all the Sauce ingredients, except wasabi, in a small saucepan and bring it to a boil. Turn the heat off and cool it down (note 5) to at least room temperature.
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While cooling the sauce, dice tuna and avocado into 1.5cm / ⅝" cubes.
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Put the sauce through a sieve and collect it in a bowl. Squeeze the bonito flakes in the sieve to get the liquid out of them as well.
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Add wasabi to the sauce and mix well. It’s OK to have tiny lumps of wasabi.
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Add the tuna and avocado to the sauce. Gently mix so that the avocado does not get squashed. Leave for 15 minutes.
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Put rice in a serving bowl, levelling the surface.
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Using a slotted spoon or a large fork, transfer the tuna and avocado onto the rice, covering the entire surface of the rice.
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Pour a small amount of sauce over evenly. You need to adjust the amount of dressing to pour over depending on how much rice you have in the bowl (don’t put too much sauce on).
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Sprinkle sesame seeds over, then scatter kizami nori.
1. I used akami (the red meat part of tuna) which is cheaper than toro (the fatty part of tuna).
2. The kick of wasabi can vary a lot depending on the brand of wasabi you use. Adjust the amount of wasabi by tasting the sauce.
3. You don’t need to have them, but it is nice to have at least one topping for visual effect, as well as giving the dish a different texture. Finely chopped green onion can be an alternative.
4. You can buy a pack of kizami nori (roasted seaweed that is already shredded) from Japanese/Asian grocery stores. But I usually make my own from yaki nori, which I always keep in my pantry.
Cut out a 3cm / 1⅛" wide strip of yaki nori, then make 2mm / 3⁄32" wide, 3cm / 1⅛" long strips.
5. I leave the pot in cold water to bring the temperature down slightly, then put it in the fridge to fast-track the cooling process.
6. Nutrition per serving. Assumed only a half of the sauce is consumed.
serving: 401g calories: 545kcal fat: 17g (26%) saturated fat: 2.7g (14%) trans fat: 0.0g polyunsaturated fat: 2.7g monounsaturated fat: 11g cholesterol: 47mg (16%) sodium: 726mg (30%) potassium: 1126mg (32%) carbohydrates: 58g (19%) dietary fibre: 8g (32%) sugar: 4.9g protein: 36g vitamin a: 5% vitamin c: 17% calcium: 3.9% iron: 20%