World Cooking - Chirashi Tuna and Avocado
Tonight, let's eat Japanese...
The Chirashi is a "scattered" sushi. Unlike many other sushi, this is not an assembled dish, but a simple bowl of sushi rice (seasoned rice vinegar) on which are deposited cold toppings, as avocado.
Preparation time : 25 minutes
- 350g tuna fillet
- 300g rice (sushi)
- Lemon juice
- 2 ripe avocados, sliced
- 4 soy sauce Coffee tablespoons
- 4 teaspoons toasted sesame seeds
- 2 onions, chopped
- 1 red pepper, seeded and minced
- 1 small handful of coriander
- Salt and freshly ground black pepper
Rinse the rice in a sieve until the water runs clear.
Drain and put the rice in a large saucepan with 400ml of water. Bring to a boil, reduce heat to low, cover and cook for 10-12 minutes until the rice is almost cooked. Remove from heat and let covered for 10 minutes.
Thinly slice the tuna and place on a plate, cut into thin avocado slices. Sprinkle with lemon juice and soy, making sure everything is evenly covered. Refrigerate to marinate for 10 minutes.
Gently pour from the pan juices on salmon and rice, then add a little salt. Dividing the rice into 4 bowls.
Spread the sesame seeds, onions, chilli and coriander on tuna and avocado and serve with rice.
Good appetite !
Working for several years in tourism in France and abroad, Jean-Hervé Cristol (aka Jean Révé) also has a large number of kilometer mark traveling around Planet Surf in search of endless summer waves.
In 2004 he created Destination Surf, the first agency specialized in Surf Travel , then Endless Summer a blog with tips, info and travel stories, in order to enjoy and share this rewarding experience with all surf travelers. → Learn more