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Tuna and avocado pickled rice bowl | Miki Mama Channel's recipe transcription

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Number of Videos
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Ingredients

  • Tuna (cut into 1.5 cm squares) : 1 fence (200g)
  • (A) Soy sauce : 3 tbsp
  • (A) Sugar : 1 tbsp and 1/2 tbsp
  • (A) Vinegar and sesame oil : 1 tbsp each
  • (A) Miso and grated garlic : 1 teaspoon each
  • (A) Gochujang : 1/2 teaspoon
  • Avocado (cut into 1.5 cm squares) : 1/2 piece
  • lemon juice : Pretend to be 2-3
  • rice : 3 bowls (500g)
  • Glue (cut into 1.5 cm squares) : 1/4 sheet
  • White sesame : as you like

Time required

20minutes

Procedure

  1. 1) Cut the tuna 00:53

    Cut the tuna into 2 cm squares.

  2. 2) Cut the avocado 00:59

    Cut the avocado into 2 cm squares.
    Sprinkle lemon juice on the avocado and keep it in the refrigerator.

  3. 3) Make sauce 01:47

    Put (A) in a container and mix.
    Soak the tuna in 1 and let it sit in the refrigerator for at least 30 minutes.

  4. 4) Serve 03:04

    Place rice on a plate, remove the heat, and then add avocado to 3.
    Place avocado, tuna, and seaweed in that order, and sprinkle with pickled sauce.
    Sprinkle with white sesame seeds.

Point

-Easy because you can make it without using fire.
・ Skipjack can be used as a substitute.
・ For delicious avocado, choose one that is a little soft to the touch.
・ Sprinkle lemon juice on the avocado to prevent discoloration.
・ Avocado discolors when soaked in a sauce, so mix it with tuna just before eating.
・ The sauce of the combination of miso and gochujang is excellent.

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