"A yummy poke-style bowl!" Serving: 4 servings

• 1/4 cup Japanese soy sauce
• 1 tbsp. plus 1 tsp. mirin (sweet rice wine)
• 2 tsps. toasted sesame oil
• 1 to 2 tsps. tobanjan (chile bean sauce), preferably a Japanese brand
• 1 tsp. granulated sugar
• 1 lb. 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 tsp. toasted sesame seeds

• Mix sugar, tobanjan, sesame oil, mirin and soy sauce till sugar melts in medium mixing bowl. Add avocado and tuna; toss well. Put aside to marinate for several minutes yet no longer than 5 minutes. • Divide rice to 4 wide bowls; put avocado and tuna over each bowl and leave sauce behind. Drizzle sauce on avocado and tuna. Tear nori to small pieces; scatter some over every bowl. Put sesame seeds and shiso over. Eat immediately.

Nutrition Information
• Calories: 1267 • Total Carbohydrate: 238 g • Cholesterol: 44 mg • Total Fat: 9 g • Fiber: 2 g • Protein: 49 g • Sodium: 933 mg • Saturated Fat: 2 g