CookPal AI
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Tuna and Salted Kombu Rice

Cost $8, save $12

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Grain

    • 🍚 2 cups soaked rice

  • Vegetable

    • 🥕 75g julienned carrot
    • 🍄 1/2 pack shimeji mushrooms
    • 2 shredded perilla leaves

  • Protein

    • 🐟 70g canned tuna in oil

  • Condiment

    • 20g salted kombu
    • 1 tbsp sake

  • Liquid

    • 💧 Water as needed

STEPS

1

Trim the root of shimeji mushrooms and separate them by hand. Julienne the carrot, shred the perilla leaves, and drain the oil from the canned tuna.

2

Add soaked rice, sake, and water up to the 2-cup mark in the rice cooker. Then add shimeji mushrooms, carrot, tuna, and salted kombu. Cook using the regular rice setting.

3

Once cooked, mix the rice thoroughly, serve in bowls, and garnish with shredded perilla leaves.

NUTRIENTS

Per 1 serving

🔥

300

Calories

  • 15g
    Protein
  • 45g
    Carbs
  • 7g
    Fats

💡 Tips

You can substitute perilla leaves with parsley or omit them if unavailable.Leftovers can be stored in the fridge for up to 2 days.For added flavor, drizzle a bit of soy sauce before serving.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.