Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, korean-style tuna and avocado rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
I take the videos to study English and Spanish. Thank you for watching my video. Tuna and avocado are a magic match, especially when we're talking raw tuna and perfectly ripe, just firm avocado.
Korean-Style Tuna and Avocado Rice Bowl is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Korean-Style Tuna and Avocado Rice Bowl is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have korean-style tuna and avocado rice bowl using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Korean-Style Tuna and Avocado Rice Bowl:
- Get 1 block Fresh sashimi grade tuna
- Get 1 Avocado
- Take 4 leaves Shiso leaves
- Take 1 dash more than 2 bowls worth Plain cooked rice
- Prepare 1 as much (to taste) Korean dried nori seaweed
- Make ready 1 1/2 tbsp ● Sesame oil
- Take 1 to 1 1/2 tablespoons ● Soy sauce
- Prepare 1 tsp ● Doubanjiang
- Prepare 1 ● Roasted sesame seeds
Crispy tofu and creamy avocado make a winning pair. Double up on the miso dressing for salads during the week—it's surprisingly versatile. Get the recipe for Tofu and Avocado Rice Bowl. Many grocery store sushi counters sell seaweed salad; if you can't find it, it's not essential to Add to the tuna, and gently mix together to distribute the avocado.
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.
To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a. Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious. Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Korean-style tuna and seaweed rice balls (주먹밥), looks simple and delicious!
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