Sea Bream Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with mild sea bream sashimi and crisp vegetables, then mixed with spicy-sweet red pepper sauce.
This rice bowl is topped with mild sea bream sashimi and crisp vegetables, then mixed with spicy-sweet red pepper sauce. It’s refreshing yet satisfying thanks to the rice, making it a great light lunch or neat, simple dinner.
Seafood · 15 minutes to cook
Nutrition (per 478g serving): 541.1 kcal · protein 29.6g · carbohydrate 85.8g · fat 7.5g · sodium 567.6mg
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: Keep the sea bream sashimi refrigerated until just before serving, and let the rice cool slightly before adding it so the sashimi keeps its texture.
Tips: Don’t add all the sauce at once. Start with half, then add more to taste.
Tips: Excess moisture from the vegetables can thin the sauce, so shake off the water well after washing them.
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Ingredients (1 serving)
- White rice — 210 g
- Sea bream sashimi — 100 g
- Lettuce — 40 g
- Cucumber — 40 g
- Cabbage — 30 g
- Radish sprouts — 10 g
- Green onion — 5 g
- Gochujang — 20 g
- Vinegar — 10 ml
- Sugar — 4 g
- Garlic — 3 g
- Sesame oil — 4 ml
- Toasted sesame seeds — 2 g