アボガド丼

This was a dish created out of necessity. Usually when I make アボガド丼, avocado bowl, I use raw tuna, avocado and more. Because I made it as a bento box, for safety reasons, I had to make sure it did not have any raw fish. Canned tuna (combined with ingredients to make fancy tuna salad) was the substitution, and I must say, it was a match made in heaven!

Topped with しそ, shiso (perilla or beefsteak leaves) and some basil, this one was a flavourful lunch. To make your own avocado bowl: top rice with scallions, avocado, chopped perilla leaves, raw tuna, soy sauce mixed with wasabi paste, and garnish with のり - sliced Japanese laver!