Raw Mackerel Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl combines fresh raw mackerel sashimi with crisp vegetables and rice, served with sweet and spicy dipping sauce for mixing.
This rice bowl combines fresh raw mackerel sashimi with crisp vegetables and rice, served with sweet and spicy dipping sauce for mixing. The tangy sauce complements the rich fish, making it a great Jeju-style lunch or an easy dinner.
Seafood · 15 minutes to cook
Nutrition (per 531g serving): 665.4 kcal · protein 38.2g · carbohydrate 90.4g · fat 15.4g · sodium 503mg
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 raw mackerel chilled after purchasing and take it out just before eating.
Tips: Excess moisture from the vegetables can thin the sauce, so gently press them dry with a paper towel after washing.
Tips: If the mackerel slices are thick, cut them into bite-sized pieces so they’re easier to eat with the rice.
Tips: Add the sweet and spicy dipping sauce gradually as you eat to adjust the seasoning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mackerel sashimi — 120 g
- Cooked rice — 210 g
- Lettuce — 40 g
- Cabbage — 30 g
- Cucumber — 40 g
- Perilla leaves — 5 pc
- Onion — 20 g
- Green onion — 10 g
- Korean chili paste — 20 g
- Vinegar — 10 ml
- Maesil syrup — 10 ml
- Minced garlic — 3 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp