Korean-Style Tuna and Avocado Rice Bowl

• 1 block Fresh sashimi grade tuna
• 1 Avocado
• 4 leaves Shiso leaves
• 1 dash more than 2 bowls worth Plain cooked rice
• 1 as much (to taste) Korean dried nori seaweed
• 1 1/2 tbsp Sesame oil
• 1 to 1 1/2 tablespoons Soy sauce
• 1 tsp Doubanjiang
• 1 Roasted sesame seeds

1. Cut the tuna into thin slices on the diagonal.
2. Marinate the tuna in the mixed seasonings for about 30 minutes.
3. The amount of tuna in the picture is for 1 serving.
4. Put some cooked rice in a serving container.
5. Wash the shiso leaves and pat them dry.
6. Rip them up with your hands and place them on the rice.
7. Cut avocado and put it on top of the rice from step 2.
8. Put the marinated tuna from step 1 on top of the rice with the marinade sauce.
9. Scatter some Korean nori seaweed on top and it's done.

sashimi grade tuna, avocado, leaves, rice, much, sesame oil, soy sauce, doubanjiang, sesame seeds

Taken from cookpad.com/us/recipes/147662-korean-style-tuna-and-avocado-rice-bowl (may not work)