1 Serve
20 Mins
Prepare the base by placing warm cooked Japanese short-grain rice into a serving bowl.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
35 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
310 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
2031 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Slice the sashimi-grade tuna into bite-sized cubes and toss them in a small bowl with soy sauce and mirin to marinate briefly.
Arrange the marinated tuna over the bed of rice and garnish with a dab of wasabi and a sprinkle of salt and pepper if desired.
9
g24
g8
g
