Simple Way to Prepare Favorite Korean-Style Tuna and Avocado Rice Bowl
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Korean-Style Tuna and Avocado Rice Bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Korean-Style Tuna and Avocado Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean-Style Tuna and Avocado Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean-Style Tuna and Avocado Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Korean-Style Tuna and Avocado Rice Bowl using 9 ingredients and 4 steps. Here is how you cook it.
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.
If you don't like the oiliness of the sesame oil, drain it off lightly before spooning the topping onto rice. Recipe by Kei's
Ingredients and spices that need to be Get to make Korean-Style Tuna and Avocado Rice Bowl:
- 1 block Fresh sashimi grade tuna
- 1 Avocado
- 4 leaves Shiso leaves
- 1 dash more than 2 bowls worth Plain cooked rice
- 1 as much (to taste) Korean dried nori seaweed
- 1 1/2 tbsp ● Sesame oil
- 1 to 1 1/2 tablespoons ● Soy sauce
- 1 tsp ● Doubanjiang
- 1 ● Roasted sesame seeds
Steps to make Korean-Style Tuna and Avocado Rice Bowl
- 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.
- 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.
- Cut avocado and put it on top of the rice from step 2.
- 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.
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