Ingredients
Serves 2
- Raw tuna: 0.5 lb (sashimi-grade tuna or ahi poke tuna)
- Avocado: ½ or more, to your preference
- Leafy greens: I used arugula this time.
- Cooked rice: About 5 oz (150 g) per person. A standard rice cooker measuring cup holds 180 ml, which is about 150 g of uncooked rice. One cup of uncooked rice makes roughly 330 g of cooked rice, enough for about 2 servings.
- Soy sauce: 2 tablespoons
- Cooking sake: 1 teaspoon
- White sesame seeds and seaweed: As much as you like
- Natto (fermented soybeans): Optional
Sashimi-grade is a term used by fish markets and suppliers to describe tuna intended to be eaten raw. Ahi poke tuna can also be used, as long as it is suitable for raw consumption.
If you like natto, try adding it to your bowl! It has a strong smell and a sticky texture, but I think it is one of Japan’s healthy superfoods.
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Instructions
Cut the raw tuna and avocado into ½-inch cubes.
Marinate the tuna with the soy sauce and cooking sake. Mix well and let it sit in the refrigerator for 5- 10 minutes.
Prepare the cooked rice and divide it between two bowls.
First, place the greens on top of the rice, followed by the marinated tuna and cubed avocado.
I added a little dressing to the greens this time.
Finally, sprinkle with white sesame seeds and hand-torn seaweed. Add natto if you like, and you are done!
Raw Tuna Avo Bowl
Ingredients
Method
- Cut the raw tuna and avocado into ½-inch cubes.
- Marinate the tuna with the soy sauce and cooking sake. Mix well and let it sit in the refrigerator for 5–10 minutes.
- Prepare the cooked rice and divide it between two bowls.
- First, place the greens on top of the rice, followed by the marinated tuna and cubed avocado.
- Finally, sprinkle with white sesame seeds and hand-torn seaweed. Add natto if you like, and you’re done!