Tuna Sashimi Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl pairs tuna sashimi and warm rice with a soy-based sauce. The cool, fresh tuna goes beautifully with savory seaweed, making it ideal for…
This Japanese rice bowl pairs tuna sashimi and warm rice with a soy-based sauce. The cool, fresh tuna goes beautifully with savory seaweed, making it ideal for a summer lunch or light dinner.
Japanese · 10 minutes to cook
Nutrition (per 368g serving): 623.5 kcal · protein 37.4g · carbohydrate 70g · fat 17g · sodium 1314.4mg
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: Slice the tuna just before serving to keep the surface from drying out and preserve its texture.
Tips: Let the rice cool slightly before adding the tuna, as piping-hot rice may cook it.
Tips: Add the soy-based sauce a little at a time to suit your taste rather than pouring it all on at once.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Tuna sashimi — 120 g
- Soy sauce — 1 Tbsp
- Roasted seaweed — 2 g
- Scallions — 1 Tbsp
- Sesame oil — 1 tsp
- Wasabi — 1 tsp
- Sesame seeds — 1 tsp