Katsuo doesn’t really get the hype that it deserves - a powerhouse with slightly stronger flavour than tuna so it holds up to marinating really well, and also the creator of dashi (using dried katsuo thats shaved, with kombu).
This rice bowl is a speedy one, for hot days when you want something one bowl but not in a mashed all up/ whatevers in the fridge one bowl way, in a classy I just made you a sashimi and avocado bowl way.
Slice katsuo and mix with soy sauce, mirin and a generous amount of grated ginger. Spread the sauce around and leave it for 10 minutes.
Meanwhile, reheat rice and slice avocado.
Plate the marinated katsuo and the avocado on the rice and then top with sliced spring onions, sesame seeds, toasted sesame oil and serve.
I told you it was easy, enjoy!
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