Japanese · Lunch
Raw Tuna Rice Bowl (GLP-1)
Sushi-grade tuna cubes sit over a small bed of warm short-grain rice with edamame, cucumber, and avocado, dressed with soy sauce, rice vinegar, and a touch of sesame oil. Scallion and sesame seeds finish the bowl, which stays light, protein-forward, and quick to assemble without raw egg or mayonnaise-based sauces.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.2gProtein
14.8gFat
30.1gCarbs
3.1gSugar
5.6gFiber
941mgSodium
51mgChol
2.6gSat Fat
870mgPotassium
55mgCalcium
2.3mgIron
3.1mcgVitamin B12
8.4mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Cut the sushi-grade tuna into 1/2-inch cubes on a cutting board, pat dry with a paper towel, and keep chilled until ready to use.
2
Steam the edamame in simmering water over medium heat for 3 minutes until bright green and tender, then drain well.
3
Whisk together soy sauce, rice vinegar, and sesame oil in a small bowl until glossy, then gently toss the tuna cubes to coat evenly.
4
Plate
Spoon warm sushi rice into a serving bowl, arrange the dressed tuna, edamame, cucumber, and avocado on top, scatter scallion and sesame seeds over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g sushi-grade raw tuna
- 2/3 cup130g cooked sushi rice
- 1/2 cup74g shelled edamame, cooked
- 1/2 cup60g cucumber
- 11 small avocado (140g)
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
