Tuna and Kimchi Don Rice Bowl

• 2 large donburi bowls full Plain cooked rice
• 200 grams Lean tuna (Maguro, sashimi grade)
• 100 grams Kimchi
• 5 Shiso leaves
• 3 Green onion
• 1 Shredded nori seaweed
• 2 1/3 tbsp Mentsuyu (3x concentrate)
• 2 tsp Ground white sesame seeds
• 1/2 tsp Sesame oil
• 1/2 tsp Grated garlic

1. Chop up the kimchi and drain it lightly.
2. Shred the shiso leaves.
3. Slice the green onion thinly into rounds.
4. Mix the flavoring ingredients together.
5. Slice the tuna diagonally into bite sized pieces.
6. Mix everything except the nori seaweed and rice together.
7. Mound on top of rice in a bowl, top with shredded nori seaweed and it's done.

rice, tuna, leaves, green onion, ground white sesame seeds, sesame oil, garlic

Taken from cookpad.com/us/recipes/152445-tuna-and-kimchi-don-rice-bowl (may not work)