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Tuna Kimchi Rice Bowl

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Источник: Recommended by CookPal

  • 15 Min
  • 2 Порции
  • $10

ИНГРЕДИЕНТЫ

  • 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

ШАГИ

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.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 25g
    Белок
  • 50g
    Углеводы
  • 10g
    Жиры

💡 Советы

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.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.