Scallop Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This scallop sashimi rice bowl is topped with thinly sliced raw scallops and crisp vegetables, then mixed with a spicy, tangy gochujang sauce.
This scallop sashimi rice bowl is topped with thinly sliced raw scallops and crisp vegetables, then mixed with a spicy, tangy gochujang sauce. The scallops’ mild flavor and subtle sweetness pair well with the zesty sauce, making it a refreshing choice for lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 438g serving): 520.5 kcal · protein 23.5g · carbohydrate 80.7g · fat 9.1g · sodium 1188.3mg
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: Add the scallop sashimi just before serving to keep it plump and springy.
Tips: Add the spicy gochujang sauce a little at a time so you can adjust the seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Raw scallop — 100 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.2 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp