Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo Recipe

Name: Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Tuna (sashimi grade); 1 Avocado; 300 grams Nagaimo; 1 bunch Mizuna leaves (or lettuce); 1 tbsp Oyster sauce; 4 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Sugar; 1 tsp Gochjang; 1 tsp Grated garlic (or tubed); 1 tbsp Sesame oil; 2 tbsp Mayonnaise; 1 tsp Wasabi

Servings: persons

300 grams Tuna (sashimi grade)
1 Avocado
300 grams Nagaimo
1 bunch Mizuna leaves (or lettuce)
1 tbsp Oyster sauce
4 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Sugar
1 tsp Gochjang
1 tsp Grated garlic (or tubed)
1 tbsp Sesame oil
2 tbsp Mayonnaise
1 tsp Wasabi

1
Combine the ingredients for the yukhoe sauce.
2
Cut the tuna, nagaimo and avocado into small cubes.
3
Sprinkle lemon juice over the avocado to prevent discolouring.
4
Marinate the tuna in the 1/2 of the yukhoe sauce for at least 30 minutes.
5
If you want to remove the bitterness of the nagaimo, soak in vinegar water.
6
Cut the mizuna leaves roughly and leave in the water to refresh.
7
Drain with a salad spinner.
8
Put hot rice in a bowl.
9
Place a lot of mizuna leaves on top.
10
Spoon over the rest of the yukhoe sauce.
11
Add the drained nagaimo and avocado to the marinated tuna.
12
Mix gently.
13
Transfer onto the mizuna leaves.
14
Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise.
15
Optionally, top with a poached egg.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 grams Tuna (sashimi grade), 1 Avocado, 300 grams Nagaimo, 1 bunch Mizuna leaves (or lettuce), and more.

Yes, Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo

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