Tuna Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with tuna sashimi and crisp vegetables, then mixed with a tangy, spicy sauce.
This rice bowl is topped with tuna sashimi and crisp vegetables, then mixed with a tangy, spicy sauce. It makes a refreshing lunch or light dinner, even when you do not have much of an appetite.
Seafood · 15 minutes to cook
Nutrition (per 480.5g serving): 695.9 kcal · protein 37.9g · carbohydrate 87.1g · fat 17.4g · sodium 636.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Do not rinse the tuna sashimi in water; gently pat away any surface moisture with a paper towel.
Tips: Start with half the sauce and add more to taste rather than pouring it all in at once.
Tips: Do not leave the tuna sitting out for long; add it as soon as everything else is ready and serve right away.
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Ingredients (1 serving)
- Sashimi-grade tuna — 120 g
- Cooked rice — 210 g
- Lettuce — 40 g
- Cucumber — 0.5 pc
- Perilla leaves — 5 sheet
- Gochujang (Korean red chili paste) — 1.5 Tbsp
- Vinegar — 2 tsp
- Korean plum syrup — 2 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp