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2 Serves
21 Mins
31 g
44 g
14 g
Cook the sushi rice according to package directions and let it cool to room temperature.
Ingredients, vitamins, and health benefits
Cooked Japanese Short-Grain Rice
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Vitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
92 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
596 mg / 1,250 mgPotassium
687 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
95 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Dice the fresh ahi tuna into bite-sized cubes using a sharp knife on a cutting board.
In a mixing bowl, combine the tuna with soy sauce, sesame oil, and sliced green onions, tossing gently to coat.
Assemble the bowls by placing the rice at the bottom and topping with the marinated tuna, then garnish with sesame seeds.
Sushi-grade Ahi Tuna
Sesame Oil
Soy Sauce
Green Onions
Sesame Seeds
Vitamin A
114 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
92 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
596 mg / 1,250 mgPotassium
687 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
35
g70
g25
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
95 µg / 55 µgAlcohol
0 g