Tuna Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with tuna sashimi lightly tossed in a soy-based sauce. The tender tuna pairs well with the rich egg yolk, making it a great lunch or…
This rice bowl is topped with tuna sashimi lightly tossed in a soy-based sauce. The tender tuna pairs well with the rich egg yolk, making it a great lunch or easy dinner.
Japanese · 10 minutes to cook
Nutrition (per 376.5g serving): 673 kcal · protein 39.5g · carbohydrate 72.2g · fat 20.3g · sodium 895.3mg
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: Toss the tuna just before eating to keep its texture tender.
Tips: If the rice is too hot, it can cook the tuna, so let it cool slightly before topping it.
Tips: Break the yolk and mix it with the tuna and rice for an even smoother sauce.
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Ingredients (1 serving)
- Tuna sashimi — 120 g
- Rice — 210 g
- Egg yolk — 1 pc
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Green onion — 1 Tbsp
- Sesame seeds — 0.5 tsp
- Roasted seaweed — 1 handful