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!

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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

<Ingredients>

・1 ripe avocado

・¼ onion

・1 canned tuna(80g)

・Steamed rice(150g)×2

・2 tbsp of sour cream

・1.5 tbsp of soy sauce

・2 pinch of Salt

・2 pinch of crushed black pepper

・lemon juice

<Optional toppings>

coriander

finely chopped pickle

bonito flakes

<Directions>

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!

<Note>

・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.

<Storage time>

Store it in a air-tight container in the fridge for 2days.

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