Avocado tuna bowl
This is a super quick breakfast rice bowl!!
My recipe is always quick and easy because I have no time to spend heaping of time in the kitchen especially in the morning!
Takes you less than 5 mins and get this tasty, nutritious avocado bowl.
It’s creamy from avocado and crunchy from onion.Black pepper give this bowl a nice freshness!
I strongly recommend to try this because it takes you only 4 mins!
I used new onion which is available mostly in spring in Japan. It has a thinner skin, a lot sweeter, tender, and less pungent. They are perfect for salad. If you are in Japan, try them out!
Please tag me if you ever make it!
Leave the comment on my Instagram and youtube for any feedback or questions♡
the one on the right is regular onion, on the left is the new onion!↓
＜Yield> 2 servings
<Prep time> 1 mins
<Cook time> 3 mins
・1 ripe avocado
・1 canned tuna(80g)
・2 tbsp of sour cream
・1.5 tbsp of soy sauce
・2 pinch of Salt
・2 pinch of crushed black pepper
finely chopped pickle
1: Scoop the avocado from the skin, and cut into 1cm dice. Transfer them into a bowl. Splash some lemon juice.
2: Cut onion finely. Leave them in water for 2mins. Drain and dry out the moisture completely by squeezing with the kitchen towel. Add them to 1.
3: Add tuna, sour cream, salt, soy sauce, and black pepper to 2. Then, mix it.
4: Drop 3 on top of the bowl of rice. Sprinkle black pepper and bonito flakes. Ready to be enjoyed!
・If you find it’s not savory enough, add soy sauce to adjust your own taste.
・If you are sensitive to onion tang, pop them into the microwave for 1 min. OR sprinkle some salt and squeeze the moisture.
Store it in a air-tight container in the fridge for 2days.
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