CookPal AI
recipe image

Tuna Kimchi Rice Bowl

Kosten $10, sparen $8

Quelle: Recommended by CookPal

  • 15 Min
  • 2 Portionen
  • $10

ZUTATEN

  • Base

    • 🍚 400g cooked rice

  • Protein

    • 🐟 150g sashimi-grade tuna

  • Vegetables

    • 80g kimchi
    • 25g kaiware sprouts

  • Toppings

    • 5 sheets Korean seaweed
    • Perilla oil, as needed

  • Sauce

    • 🧂 1 tbsp concentrated soy sauce
    • 1 tsp white sesame seeds
    • 1 tsp perilla oil

SCHRITTE

1

Cut the tuna into 1cm cubes.

2

In a bowl, chop the kimchi into bite-sized pieces using kitchen scissors. Add the tuna and sauce ingredients (soy sauce, sesame seeds, perilla oil) and mix well. Cover with plastic wrap and refrigerate for 10 minutes.

3

Trim the roots off the kaiware sprouts and cut them into half-length pieces.

4

Serve the rice in bowls, tear the Korean seaweed into pieces and place on top. Add the kaiware sprouts, followed by the marinated tuna. Drizzle with perilla oil.

NÄHRSTOFFE

Pro 1 Portion

🔥

450

Kalorien

  • 25g
    Protein
  • 50g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

Use fresh sashimi-grade tuna for the best taste and texture.Adjust the amount of kimchi based on your spice tolerance.Perilla oil adds a nutty flavor and is rich in Omega-3 fatty acids.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.