Flounder Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with spring flounder sashimi and crisp vegetables, then tossed with a sweet, tangy, spicy gochujang sauce.
This rice bowl is topped with spring flounder sashimi and crisp vegetables, then tossed with a sweet, tangy, spicy gochujang sauce. The mild sashimi pairs well with the lively sauce, making it a refreshing choice for lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 425.8g serving): 478.3 kcal · protein 27.4g · carbohydrate 78.9g · fat 4.5g · sodium 446.3mg
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: Take the sashimi out of the fridge just before serving, and let the rice cool slightly so the fish keeps its texture.
Tips: Add the spicy gochujang sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Raw flounder — 100 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Radish sprouts — 0.5 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp