Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, yukhoe-syle rice bowl with tuna, avocado and nagaimo. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tuna Rice BowlKimchi Mom. soy sauce, kosher salt, sushi grade tuna, roasted sesame. We love meals like this Too Easy Rice, Avocado And Tuna Sushi Bowl that you can make in advance to save precious minutes at Prepare the rice ahead of time so you can just assemble everything quickly when ready to serve. We love meals like this that you.
Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have yukhoe-syle rice bowl with tuna, avocado and nagaimo using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
- Make ready 300 grams Tuna (sashimi grade)
- Prepare 1 Avocado
- Get 300 grams Nagaimo
- Make ready 1 bunch Mizuna leaves (or lettuce)
- Get Yukhoe sauce
- Get 1 tbsp ●Oyster sauce
- Prepare 4 tbsp ●Soy sauce
- Make ready 2 tbsp ● Mirin
- Get 1 tbsp ● Sugar
- Take 1 tsp ●Gochjang
- Prepare 1 tsp ●Grated garlic (or tubed)
- Prepare 1 tbsp ● Sesame oil
- Make ready Wasabi mayonnaise
- Prepare 2 tbsp Mayonnaise
- Get 1 tsp Wasabi
Serve with rice, cucumber salad, and avocado for a delicious Teriyaki bowl. Parmesan Polenta Bowls with Seasonal Greens, Leeks, and Poached Eggs. Top each bowl with the tuna and avocado, leaving the sauce behind. Wash both the sushi rice and brown rice under running water and combine in a medium saucepan.
Steps to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
- Combine the ingredients for the yukhoe sauce.
- Cut the tuna, nagaimo and avocado into small cubes. Sprinkle lemon juice over the avocado to prevent discolouring.
- Marinate the tuna in the 1/2 of the yukhoe sauce for at least 30 minutes. If you want to remove the bitterness of the nagaimo, soak in vinegar water.
- Cut the mizuna leaves roughly and leave in the water to refresh. Drain with a salad spinner.
- Put hot rice in a bowl. Place a lot of mizuna leaves on top. Spoon over the rest of the yukhoe sauce.
- Add the drained nagaimo and avocado to the marinated tuna. Mix gently. Transfer onto the mizuna leaves.
- Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise. Optionally, top with a poached egg.
This protein-packed tuna bowl combines canned tuna, fresh broccoli and creamy avocado for a quick and easy meal that can be served for lunch You can serve it over regular rice or cauliflower rice and add a little sambal oelek chili paste or sriracha for spice, but those. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Spicy tuna don is just one of many different types of donburi-style dishes available in Japanese cuisine. As for the rice, either white or brown rice may be used.
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