Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
A sashimi rice bowl is made with sashimi and crisp vegetables over warm rice, tossed with a sweet and spicy gochujang sauce.
A sashimi rice bowl is made with sashimi and crisp vegetables over warm rice, tossed with a sweet and spicy gochujang sauce. Its tangy flavor and fresh texture make it a light, enjoyable lunch or dinner on a hot day.
Japanese · 10 minutes to cook
Nutrition (per 488g serving): 640.7 kcal · protein 23.2g · carbohydrate 85.5g · fat 21g · sodium 382.9mg
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: Don’t rinse the salmon sashimi; gently pat away surface moisture with a paper towel.
Tips: Add the sauce gradually instead of all at once, adjusting it to your taste.
Tips: If the rice is very hot, let it cool for about 5 minutes before adding the sashimi so its texture doesn’t change.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Sliced raw salmon — 100 g
- Lettuce — 4 sheet
- Cucumber — 0.5 pc
- Carrot — 0.3 pc
- Cabbage — 0.5 cup
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp