Tuna and Avocado Rice Bowl
Last time I was in Sydney, my friend Kaoru gave me a packet of flavoring she said would spice up simple sushi rice. I thought it would be a good base for a rice bowl with some tuna.
Rice bowl restaurants are popping up everywhere. It makes sense because a rice bowl with fish, chicken, or tofu makes a healthy and filling lunch that’s usually not too expensive. Skip the take-out and make your own with sushi-grade tuna. You can do it in minutes.
If you prefer salmon or can't find sushi-grade tuna, fresh sashimi-grade salmon works beautifully. The rich, buttery flavor pairs perfectly with the creamy avocado and seasoned rice.
The packet mix is called Nagatanien Sushi Taro. "Taro" is a traditional Japanese name for the eldest son. What that has to do with rice, I have no idea. But you can find it in Japanese grocery markets.
It contains: lotus root, carrot, bamboo shoots, shiitake mushrooms, and something called “kanpyo,” which is dried gourd strip, a traditional food prized for its unique chewy texture and ability to absorb sweet-savory flavors, commonly used in sushi.
Serves: 4-6 | Prep Time: 20 min | Cook Time: 30 min
Ingredients
- 1 lb of sushi-grade tuna, cut into small cubes (or substitute sushi-grade salmon)
- 1-2 ripe avocados, cut into similar-sized cubes
- 1 packet of Nagatanien Sushi Taro rice flavoring
- 1 cup of sushi rice
- 1 Tbsp of rice vinegar
- 1 Tbsp of sesame oil
- 1 Tbsp of light soy sauce
- 1 Tbsp of toasted sesame seeds
Preparation
Rinse the rice, add it to a rice cooker with 1 ½ cups of water, and cook for about 30min.
Marinate the cubed tuna in sesame oil, soy sauce, and sesame seeds.
When the rice is finished, gently mix in the rice vinegar.
Mix in the Nagatanien Sushi Taro, let the rice cool, and place it in a serving bowl.
Gently combine the tuna and avocado, then spread the mixture over the rice.