Japanese cuisine, Japanese food recipes.

First:

Cut avocado vertically around the seed. Twist both sides apart. Remove seed with knife edge. Peel and cut into bite-size pieces.

Cut block of tuna into bite-size chunks.

Mix ingredients in heat-resistant bowl, heat 1-2 minutes in microwave oven until sugar is completely dissolved. Then let it cool.

Lightly rinse green perilla leaves with water and cut off the stem. Cut vertically into half, then further cut them into fine strips. Soak strips in water, then press with paper towel to squeeze moisture out.

Second:
Combine tuna chunks with chilled and mix well. Add avocado and lightly toss.

Put rice into serving bowl. Cover rice with thin strips of nori seaweed and green perilla leaves. Pour tuna and avocado chunks with the sauce over the rice. Sprinkle toasted white sesame seeds and chopped leeks. Create a small dent in the center and top it with egg yolk.

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