Tekka Don No Poke

• 1/4 cup Japanese soy sauce
• 1 tablespoon plus 1 teaspoon mirin (sweet rice wine)
• 2 teaspoons toasted sesame oil
• 1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand
• 1 teaspoon granulated sugar
• 1 pound sushi-grade tuna, cut into 1/2-inch cubes
• 1/2 medium Hass avocado, peeled, pitted, cut into 1/2-inch pieces
• 6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm
• 1 nori seaweed sheet
• 1/4 cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens
• 1 teaspoon toasted sesame seeds

1. Combine the soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the tuna and avocado to the bowl, toss well, and set aside to marinate for a few minutes but no more than 5 minutes.
2. Divide the rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving the sauce behind. Then drizzle the sauce over the tuna and avocado. Tear the nori into small pieces and scatter some over each bowl; top with the shiso and sesame seeds. Eat right away.

soy sauce, mirin, sesame oil, tobanjan, sugar, tuna, avocado, white rice, sheet, perilla, sesame seeds

Taken from www.epicurious.com/recipes/food/views/tekka-don-no-poke (may not work)