Japanese · Lunch
Assorted Raw Fish Rice Bowl (GLP-1)
Sashimi-grade tuna, salmon and white fish are laid over warm sushi rice with cucumber, edamame and shredded nori. A soy-mirin drizzle and pickled ginger provide brightness, while sesame seeds add crunch. Light, protein-forward, and easy to digest.
$9
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
386Calories
38.4gProtein
11.2gFat
31.5gCarbs
4.9gSugar
5.3gFiber
1053mgSodium
97mgChol
2.4gSat Fat
890mgPotassium
85mgCalcium
2.6mgIron
4.8mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
low-calorie
protein-rich
high-fiber
glp-1
Instructions
1
Prep
Slice the sashimi fish into thin, even pieces on a cutting board using a sharp knife, keeping thickness consistent.
2
Heat
Warm the sushi rice in a small pot over low heat for 2 minutes, stirring once, until steaming and no longer cold.
3
Build
Spoon warm rice into a bowl, arrange sliced fish, edamame, and thinly sliced cucumber over the top.
4
Plate
Scatter nori, sesame seeds, pickled ginger and thinly sliced scallion over the bowl, then drizzle the soy sauce and mirin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g assorted sashimi-grade fish (tuna, salmon, white fish)
- 1 cup180g cooked sushi rice, warm
- 2/3 cup100g shelled edamame, blanched
- 11 cucumber (200g)
- 2 tsp2 tsp nori
- 2 tsp2 tsp sesame seeds
- 2 tbsp30ml soy sauce
- 2 tsp10ml mirin
- 2 tsp10g pickled ginger
- 11 scallion
