Albacorado Rice Bowl

This is a simple and healthy rice bowl dish in which I recommend for everyone! Its a combination of seared albacore tuna with avocado slices, shredded cabbage and cucumber, and green onion garnish with a spicy, sweet, tangy garlic soy sauce dressing. The dressing goes well with the albacore tuna and creamy avocado (albacore + avocado = albacorado). Full with vitamins, Omega-3 fatty acids, monounsaturated and polyunsaturated fats, lean protein, and fiber.


Ingredients:
100g Albacore tuna
1 Avocado (cut into slices)
Quarter half of Cabbage (shredded)
One cucumber (shredded)
1 cup of Rice (my favorite blend of grains)*
1 Green Onion (for garnishing)

Sauce:
1/2 tbsp Grated Ginger
1/2 tbsp Grated Garlic
1/4 cup Sweet Rive Vinegar
1 tbsp Sesame Oil
2 tbsp Soy sauce
1 tbsp Red Chili Paste (Tobanja)

Steps:
1.) Prepare the sauce by mixing all the ingredients and stirring well. Let it sit for the ginger and garlic juices to mix with the liquid ingredients to attain full flavor
2.) Boil the shredded cabbage to a desired level of softness. If you like it crunchy then boil for less than a minute. As you do, prepare a frying pan or skillet by adding some oil and putting it on the stove at medium heat. Once ready, gently and quickly cook the the outside of the tuna. Once all sides of the tuna is white, place it on a paper towel to wipe the oil off.
3.) As the tuna cools down, add rice to a bowl. Layer over the rice, shredded boiled cabbage and cucumbers. Slice the tuna to an one-inch slice and add it over the veggies along with the avocados however you may want to for artistic presentation. Add some green onions for garnish.
4.) Serve the dish with the sauce that you made earlier and TA-DA!!!

*The rice I eat is a particular favorite blend of mine. It consists of black rice, pressed barley, unpolished glutinous rice, split grain barley, glutinous germ rice,unpolished barley, unpolished young green rice, hulless barley, millet, germinated unpolished rice, red rice, foxtail millet, soy beans, black soy beans, azuki beans, and Japanese barnyard millet