Tonguefish Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This southern Korean-style meal tops rice and vegetables with tangy marinated tonguefish sashimi, then mixes everything together.
This southern Korean-style meal tops rice and vegetables with tangy marinated tonguefish sashimi, then mixes everything together. Chewy sashimi and crisp lettuce make a fresh-tasting lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 427.5g serving): 522.6 kcal · protein 26.7g · carbohydrate 84g · fat 7.9g · sodium 498.6mg
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: The sashimi mixture can release liquid if it sits in the sauce too long, so toss it and spoon it over the rice just before serving.
Tips: Add vinegar and sugar a little at a time to balance the tang to your taste.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Raw sliced seodae fish — 100 g
- Lettuce — 4 sheet
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp