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 on Instagram 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!↓
<AVOCADO TUNA BOWL>
＜Yield> 2 servings
<Prep time> 6 minute
<Cook time> 0 minutes
・1 ripe avocado(300g), diced or mashed
・¼ onion/celery/cucumber (60g)
・1 can tuna (80g), drained
・300g steamed rice, divided
・2 tablespoons sour cream/ mayo/ homemade mayo
・1.5 tablespoons soy sauce
・2 pinches crushed black pepper
・splash lemon juice
・1 pinch salt (Optional)
finely chopped pickle
chopped spring onion
1. Scoop the avocado from the skin and cut into 1 cm dice or mash. Transfer to a bowl and splash with lemon juice.
2. Mince the onion and let them soak in water for 2 minutes. Drain the onions and dry out completely by squeezing them with a kitchen towel. Add the onions into the avocado bowl.
3. Add in drained tuna, sour cream/mayo and soy sauce. Then mix well. Adjust the taste with salt if it’s needed.
4. Divide the rice into two serving bowls and top with tuna mixture. Sprinkle it with black pepper, chopped spring onion, bonito etc.. Now it’s ready to be enjoyed!
・If you find it’s not savory enough, add soy sauce to adjust to your own taste.
・If you are sensitive to onions, microwave for 1 minute OR sprinkle with some salt then squeeze the moisture out.
・If you are opting for celery or cucumber, you can skip step #2. Just chop them finely as seen in my video and then add them into the tuna mixture.
Store in an airtight container in the refrigerator for up to 2 days.