Korean · Lunch
Raw Tuna Rice Bowl (Low-Calorie)
Sushi-grade raw tuna cubes dressed in sesame oil, soy sauce and gochugaru, served over warm short-grain rice with cucumber, carrot, avocado and scallion. Finished with sesame seeds for a light, savoury Korean hoe-deopbap balancing fresh fish with clean flavours.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
368Calories
37.9gProtein
14.8gFat
24.3gCarbs
3.2gSugar
4.1gFiber
612mgSodium
68mgChol
2.7gSat Fat
870mgPotassium
45mgCalcium
2.1mgIron
3.8mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Cut the tuna into 1/2-inch cubes on a clean board and pat dry with paper towel so the marinade clings properly.
2
Toss
Whisk sesame oil, soy sauce and gochugaru together in a small bowl, then add tuna cubes and toss gently until coated.
3
Chill
Refrigerate the dressed tuna for 5 minutes so flavours settle and the surface turns slightly opaque.
4
Build
Spoon warm rice into a bowl, splash with rice vinegar, fluff gently with a fork, then arrange cucumber, carrot and avocado around it. Mound tuna in centre and scatter scallion and sesame seeds over top.
5
Plate
Serve immediately while tuna is cold and rice is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sushi-grade tuna
- 1 cup200g cooked short-grain white rice, warm
- 2 tsp2 tsp sesame oil
- 4 tsp4 tsp soy sauce
- 1 tsp1 tsp gochugaru
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 11 avocado
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
