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If you find fresh tuna sashimi reasonable but not the fanciest cut, go for it and make this kimchi tuna bowl.Kimchi and tuna are great combination already, and sesami oil works really well to combine different textures and flavour together. It is fine to skip Shiso (Japanese basil), but if you have it, I highly recommend of using it.
Ingredients for two
About 180-200g of Tuna sashimi, Cut in 1.5-2cm cube, or slice *Shape really doesn’t matter.
150-200g of Kimchi
1 tablespoon of soy sauce
1 spring onion, chopped
3 leaves of Shiso (Japanese basil), chopped or shredded
1 tablespoon of sesami oil
1 teaspoon of sasami or grounded sesami
Instruction
1.In a large bowl, mix all together, and top on white rice in a bowl. That’s it!