Steps

1. Thinly slice 150g of tuna sashimi.
   🕒 00:51
2. Cut the thinly sliced tuna sashimi into strips.
   🕒 01:05
3. In a bowl, add the cut tuna sashimi and mix well with seasoning [A] (soy sauce 1.5 tbsp, grated ginger (a pinch), sugar 1 tsp, sesame oil 2 tsp, white sesame seeds 2 tsp).
   🕒 01:31
4. Add 2 tbsp of minced green onions to the prepared tuna sauce and mix.
   🕒 04:33
5. Serve 2 bowls of hot cooked rice in bowls.
   🕒 02:45
6. Arrange 2-4 green perilla leaves over the rice.
   🕒 02:47
7. Place the tuna mixed with the sauce on top of the green perilla leaves.
   🕒 03:02
8. Place 2 egg yolks in the center.
   🕒 03:14
9. Garnish with sprouts (as needed) and sprinkle with white sesame seeds.
   🕒 03:43
10. Tear 2 sunny lettuce leaves into a separate bowl.
    🕒 06:26
11. Tear 1/2 sheet of roasted seaweed (full sheet) and prepare.
    🕒 06:32
12. Heat 1 tbsp of sesame oil in a frying pan, lightly sprinkle 2 egg whites with salt (a pinch), and cook while gently mixing to create a fluffy texture.
    🕒 06:19
13. In the bowl, gently toss the torn sunny lettuce with the cooked egg whites.
    🕒 07:16
14. Then, add the torn roasted seaweed and seasoning [B] (white sesame seeds 1 tsp, soy sauce 1 tsp, vinegar 1 tsp) and briefly toss everything together.
    🕒 07:31