Sweet Chirashi Sushi with Skipjack Tuna (Bonito) and Avocado

• 2 servings Skipjack tuna (bonito) sashimi
• 1 Avocado
• 1 small Sweet onion
• 1 1/2 tbsp Black vinegar
• 1 tbsp Soy sauce
• 2 bowls Cooked sushi rice
• 10 leaves Shiso leaves

1. In a bowl, combine the bonito cut into large bite sized squares with 1 tablespoon of soy sauce (not listed), and let soak for about 10 minutes to flavor.
2. Finely chop the spring onions, add , and microwave for 1 1/2 minutes to get rid of the salty flavor.
3. This much water will come out as shown in the photo.
4. Cut the avocado into large bite-sized pieces, and lightly toss with the bonito from Step 1.
5. (This will help break up the avocado, and soak up the soy sauce juices).
6. In a sushi rice tub, combine the cooked rice with the onion juice from Step 2, and mix it together thoroughly as if cutting.
7. Once it has all mixed together, add in the Step 3 avocados, and gently mix together so that it all spreads evenly throughout.
8. Top with lots of shredded shiso leaves and enjoy!
9. You can also make hand rolls with this!

skipjack, avocado, sweet onion, black vinegar, soy sauce, rice, leaves

Taken from cookpad.com/us/recipes/188316-sweet-chirashi-sushi-with-skipjack-tuna-bonito-and-avocado (may not work)