Korean · Lunch
Spicy Mixed Raw Fish Rice Bowl (High-Protein)
Raw sushi-grade tuna and salmon are diced and tossed in a gochujang-sesame dressing with cucumber, then served over warm rice with a soft-boiled egg and edamame. The combination delivers high protein, fiber, and bright chili heat balanced with sesame nuttiness and vinegar.
$10
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
542Calories
52.3gProtein
20.6gFat
41.8gCarbs
7.2gSugar
5.4gFiber
941mgSodium
330mgChol
4.3gSat Fat
980mgPotassium
115mgCalcium
3.8mgIron
6.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the tuna and salmon into 1/2-inch cubes on a chilled board and refrigerate. Mince the garlic, slice the scallion and cucumber thinly.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 to 7 minutes until the yolk is just set but soft at the center.
3
Chill
Transfer the egg to cold water for 2 minutes to stop cooking, then peel and halve.
4
Whisk
Combine the gochujang, sesame oil, rice vinegar, and minced garlic in a small bowl until smooth. Add the tuna and salmon, toss gently until evenly coated.
5
Build
Spoon warm rice into a serving bowl. Arrange the dressed fish, cucumber, edamame, and egg on top in sections.
6
Plate
Scatter scallion, sesame seeds, and nori strips over the bowl and serve immediately while the fish is cold and rice is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g sushi-grade tuna
- 4.2 oz120g sushi-grade salmon
- 22 large eggs, soft-boiled and halved
- 2/3 cup130g cooked edamame, shelled
- 1 1/3 cup240g cooked white rice, warm
- 11 cucumber
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet nori, cut into thin strips
