Japanese · Dinner
Scattered Sushi Rice Bowl (High-Protein)
Sushi-seasoned rice topped with seared salmon, marinated tuna, a soft-boiled egg, and edamame over vinegared sushi rice, finished with avocado, cucumber, pickled ginger, nori, and toasted sesame seeds in chirashi style.
$10
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
761Calories
57.1gProtein
30.6gFat
58.3gCarbs
7.2gSugar
5.8gFiber
1532mgSodium
409mgChol
6.4gSat Fat
1245mgPotassium
122mgCalcium
4.6mgIron
7.4mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Bring the egg to room temperature. Mix rice vinegar, sugar, and salt into the warm sushi rice with a spatula, fanning briefly.
2
Marinate
Combine soy sauce and mirin in a bowl, add tuna cubes, and let sit for 15 minutes until the surface turns deeper red.
3
Boil
Lower the egg into simmering water over medium heat and cook for 7 minutes until the white sets and yolk remains soft-centered.
4
Plate
Mound seasoned rice in a bowl. Sear salmon slices 30 seconds per side in a dry non-stick pan over medium-high until lightly golden. Arrange salmon, marinated tuna, halved egg, edamame, sliced avocado, sliced cucumber, pickled ginger, nori strips, sesame seeds, and sliced scallion over rice. Drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g salmon
- 5 oz140g tuna
- 22 large eggs
- 1 1/2 cup280g cooked sushi rice
- 1/2 cup70g shelled edamame, cooked
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp mirin
- 11 avocado
- 1/2 cup60g cucumber
- 2 tsp2 tsp pickled ginger
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet (2.4g) nori
- 1 tsp1 tsp sesame oil
- 22 scallion
