Flounder Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with thinly sliced flounder sashimi and crisp vegetables, then mixed with a tangy, spicy cho-gochujang sauce.
This rice bowl is topped with thinly sliced flounder sashimi and crisp vegetables, then mixed with a tangy, spicy cho-gochujang sauce. The delicate sashimi and lively sauce make it ideal for a spring or summer lunch or a light dinner.
Seafood · 15 minutes to cook
Nutrition (per 479g serving): 628.5 kcal · protein 36.2g · carbohydrate 87.7g · fat 11.4g · sodium 684.3mg
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: Do not rinse the flounder sashimi in water; gently pat away any surface moisture with a paper towel.
Tips: Start with half the sauce, taste, and add more as needed so the delicate flavor of the sashimi still comes through.
Tips: Let the rice cool slightly before adding the sashimi, as rice that is too hot may begin to cook it.
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Ingredients (1 serving)
- White rice — 1 bowl
- Flounder sashimi — 120 g
- Lettuce — 4 sheet
- Cucumber — 0.3 pc
- Perilla leaves — 4 sheet
- Radish sprouts — 20 g
- Gochujang — 1.5 Tbsp
- Vinegar — 1 Tbsp
- Oligosaccharide syrup — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp